Pumpkin granola is a simple, delicious way to welcome the flavors of fall. Open a jar and the warm aroma of spices and pumpkin will instantly remind you of pumpkin pie—without the crust. This granola works equally well for breakfast, an afternoon snack, or a crunchy dessert topping.
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Pumpkin pie without the crust!
If you love pumpkin pie and the cozy spice blend that comes with it, this pumpkin pie granola is for you. It captures all the warming notes of cinnamon, ginger, nutmeg, and cloves, along with a hint of pumpkin, so you get the comforting fall flavor without baking a pie. It’s adaptable, forgiving, and easy to prepare in a single batch.
Why you’ll love this recipe
This homemade pumpkin granola is less sweet and more economical than many store-bought options. It’s a practical way to use leftover pumpkin puree or small amounts of pumpkin spice. The scent alone makes the kitchen feel like autumn, and the crunchy clusters make yogurt, oatmeal, ice cream, or snack mixes far more interesting. Best of all, the recipe is flexible: swap nuts or seeds, choose maple or date syrup, or omit coconut if you prefer.
Ingredients you need
- Oats – 4 cups regular rolled oats (not quick-cooking)
- Pecans – 1 ½ cups, chopped (or substitute walnuts or almonds)
- Pepitas – ½ cup hulled pumpkin seeds (unsalted)
- Unsweetened shredded coconut – ½ cup (optional)
- Kosher salt – 1½ teaspoons
- Pumpkin puree – ⅓ cup (use plain canned pumpkin, not pie filling)
- Olive oil – ½ cup (everyday extra virgin is fine; canola works if you prefer)
- Maple or date syrup – ½ cup
- Honey – ⅓ cup
- Vanilla extract – 1 teaspoon
- Spices – 3 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon allspice, ½ teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon cardamom (cardamom optional)
Steps to make this recipe
Preheat oven to 325°F (or 300°F for convection). Line two sheet pans with parchment paper or silicone baking mats.
In a large bowl, combine the oats, coconut (if using), pepitas, chopped pecans, and salt.
In a smaller bowl, whisk together the pumpkin puree, olive oil, maple or date syrup, honey, and vanilla. Add the cinnamon, ginger, allspice, cloves, nutmeg, and cardamom (if using). Taste the wet mixture and adjust spices to your preference—remember baking will mellow the spice intensity slightly.
Pour the wet mixture over the dry ingredients and mix thoroughly so the oats and nuts are evenly coated.
Spread the granola in an even layer across the two prepared sheet pans. Bake about 30 minutes, stirring every 10 minutes. Watch the color: the granola is done when it has noticeably darkened but is not burned. It will be soft when first removed; allow it to cool completely on the pans so it crisps and forms clusters.
Once cooled, transfer to an airtight container or glass jar. Stored properly, this granola will stay fresh for several weeks.
Expert Tips and FAQs
- Adjust the spice levels to suit your taste—if you prefer a milder profile, reduce the cinnamon slightly.
- Do not double the pumpkin puree to intensify pumpkin flavor; too much puree will prevent the granola from crisping.
- Swap the oven shelves and stir twice while baking for even browning and chunk formation. For larger clusters, stir less frequently but still rotate pans.
- Allow the granola to cool completely on the baking sheets before moving it; this is when clusters firm up.
How long will granola stay fresh? Kept in an airtight container, it will stay fresh for several weeks.
Can you freeze pumpkin granola? Yes. Pack it airtight and freeze up to three months. If it softens after thawing, spread on a sheet and re-crisp in a 400°F oven for a few minutes.
Can you add dried fruit? Yes—add dried fruit only after the granola has baked and cooled so the fruit does not make the granola soggy.
Can pumpkin spice replace the individual spices? Yes—use about 4½ to 5 teaspoons of pumpkin pie spice as a one-to-one substitute for the spice blend listed.
How to serve this pumpkin pie granola
- Spoon over yogurt or oatmeal for a flavorful breakfast.
- Stir a little extra pumpkin puree into yogurt and top with granola for a pumpkin parfait.
- Sprinkle over ice cream or baked fruit for an autumnal dessert.
- Combine with dried fruit and extra seeds to make a portable snack mix.
Recipe summary
- Yield: about 16 servings
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Calories: ~291 kcal per serving
Notes
- Customize nuts and seeds to what you have on hand.
- If you want more clumps, press the granola lightly while it cools, and avoid over-stirring during baking.
- Store airtight at room temperature for best texture; refrigeration can make granola less crisp.