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Easy Pumpkin Granola Recipe
Ash Tyrrell

Easy Pumpkin Granola Recipe

I make this pumpkin granola every single year the second the weather cools down, and I'm not exaggerating when I say my kitchen smells like a candle store for a full afternoon. I first started making it because store-bought granola was either loaded with sugar or tasted like cardboard, and I wanted something that actually felt like falling in a bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 3 cups old-fashioned rolled oats – the base of your granola; skip quick oats since they turn mushy and burn faster
  • ½ cup pepitas pumpkin seeds – adds crunch and ties the pumpkin theme together
  • ½ cup chopped pecans or walnuts – for extra texture and healthy fats
  • ½ cup canned pumpkin puree not pumpkin pie filling – gives the granola its signature fall flavor and helps everything clump
  • ⅓ cup pure maple syrup – the main sweetener; use real maple syrup not pancake syrup
  • ¼ cup coconut oil melted – helps the granola crisp up and turn golden in the oven
  • 1 teaspoon vanilla extract – rounds out the sweetness with a warm background note
  • 2 teaspoons pumpkin pie spice – the flavor backbone; freshly opened spice makes a big difference
  • ¼ teaspoon fine sea salt – balances the sweetness so the granola doesn't taste flat
  • ⅓ cup dried cranberries or raisins optional – add after baking for a chewy, tart contrast

Method
 

  1. Set your oven to 325°F and line a large rimmed baking sheet with parchment paper or a silicone mat. This lower temperature is key for pumpkin granola because the puree has more moisture than a typical granola recipe, so it needs a gentler bake to crisp up properly without scorching on the edges.
  2. In a large bowl, combine the rolled oats, pepitas, chopped pecans, pumpkin pie spice, and salt. Give everything a good stir so the spices distribute evenly throughout the oats instead of clumping in one spot. This step only takes a minute but it makes sure every bite gets that warm, spiced flavor.
  3. In a small saucepan over medium-low heat, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Heat just until everything is smooth and slightly warm, about 2-3 minutes. You're not trying to cook it, just loosen the pumpkin puree so it coats the oats easily.
  4. Pour the warm pumpkin mixture over the dry ingredients and stir with a rubber spatula until every oat and seed is coated. The mixture will look thick and sticky, which is exactly what you want since it's what creates those chunky granola clusters everyone loves.
  5. Transfer the mixture to your prepared baking sheet and press it into an even layer using the back of your spatula. Bake for 25-30 minutes, stirring gently halfway through so it browns evenly on all sides. Watch it closely in the last 5 minutes since pumpkin granola can go from golden to burnt quickly.
  6. Once baked, let the granola cool on the pan without touching it for at least 20 minutes. This resting time is what allows the clusters to firm up and harden. If you add cranberries or raisins, fold them in once the granola has fully cooled so they stay soft and chewy.

Notes

  • I always use full-fat canned pumpkin puree since the lighter versions have more water and make the granola soggy
  • I press the mixture down firmly onto the pan because that's honestly the secret to getting big, chunky clusters instead of loose crumbs
  • I never stir the granola too often while it bakes, since constant stirring breaks up the clusters I'm trying to build
  • I let it cool on the pan itself instead of transferring it to a bowl right away, because moving it while warm makes it fall apart
  • I taste my spice blend before adding it, since older pumpkin pie spice loses potency and can leave the granola bland