Pumpkin Spice Granola
This pumpkin spice granola is made with real pumpkin puree, oats, nuts, maple syrup, and warm spices. It’s perfectly sweet and nutty, with big, crunchy clusters! Enjoy it for breakfast, as a snack, or straight from the jar by the spoonful.
I originally published this recipe in 2022 and have updated it with step-by-step photos and recipe testing notes that helped me achieve those crunchy clusters!
Once it’s fall, I add pumpkin spice to everything. Instead of regular chai lattes, I make my pumpkin spice chai latte. Instead of classic muffins, I bake vegan pumpkin muffins. And instead of regular granola, there’s this cozy pumpkin version. Ah, isn’t fall just the best time of year?
This granola is crunchy (and stays crunchy) with warm maple notes and cozy fall spices. It’s also ridiculously easy to make. You’ll almost always find a jar of homemade granola in my pantry, whether it’s my healthy vegan granola, vegan chocolate granola, or vegan peanut butter granola.
Featured Review
10/10. Absolutely love these and will be making all fall. Granola is so pricey at the store but so easy to make at home. Thanks for the recipe.
– Jess
Table of Contents
What Makes This Pumpkin Granola So Good
- Big, crunchy clusters (that stay crunchy!)
- Sweet, nutty, and warmly spiced
- Made with 10 simple ingredients
- Quick and easy to make
- Made with real pumpkin puree
- Naturally sweetened with maple syrup
And I must mention… while it bakes, your kitchen will smell like you’ve just lit the best fall candle.
A Closer Look At The Ingredients
You only need 10 simple ingredients to make this pumpkin spice granola:
- Oats: I’ve tested this recipe with rolled oats, quick oats, and even a combination of both. They all work well, so use what you have on hand. If you’re gluten-free, be sure to use certified gluten-free oats.
- Pumpkin Puree: Use 100% pure pumpkin puree, not the can labeled “pumpkin pie filling” which has added sugar and spices.
- Walnuts + Almonds: Adds a nutty crunch. Feel free to swap for any other nut.
- Pepitas (Pumpkin Seeds): These add even more crunch and keep with the pumpkin theme.
- Maple Syrup: Naturally sweetens the granola and helps create those crunchy clusters.
- Coconut Oil: Helps the granola bake up golden and crispy. I recommend refined coconut oil if you don’t want any coconut flavor.
- Pumpkin Pie Spice: I love using my homemade pumpkin pie spice here.
- Vanilla Extract: Just a splash to round out all the flavors.
- Salt: Just a pinch of salt makes the maple and pumpkin spice flavors pop.
Got leftover pumpkin puree? Use it to make my vegan pumpkin muffins, pumpkin pie overnight oats, or pumpkin spice energy balls next!
How to Make Pumpkin Spice Granola
This pumpkin granola is so easy to make. Just mix, spread, and bake!
- Step 1: Add the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract to a large bowl. Whisk until smooth.
- Step 2: Stir in the oats, walnuts, almonds, pepitas, pumpkin pie spice, and salt until everything is evenly coated.
- Step 3: Line a large baking sheet with parchment paper and spread the granola into a thin, even layer. Bake at 350°F for 35-40 minutes, stirring halfway through.
- Step 4: This is important! The granola might seem a little moist when it comes out of the oven, but it will crisp as it cools. Don’t stir it yet! Let it cool completely on the baking sheet before breaking into clusters.
Recipe Testing Notes
Pumpkin puree adds extra moisture to granola, so getting that crunchy texture took me a little extra testing.
Test #1: I baked it at 325°F for the same amount of time, but the granola was too soft and moist (borderline soggy??) and didn’t get as crunchy as I would’ve liked. I also used a smaller baking sheet, which meant the top was much crispier than the underneath layer. I was able to save it by increasing the temperature and baking for another 15-20 minutes, but I knew there had to be a better way!
Test #2: This time, I turned up the temperature and baked it at 350°F for the same amount of time. I also used a larger baking sheet so the granola could spread into a thinner, more even layer to get a better bake. This one was the winner!
My biggest takeaway? Don’t crowd the pan, and don’t rush the cooling process. Those two little details make a big difference in getting crunchy clusters!
How to Get Crunchy Granola Clusters
- Use a large baking sheet. Pumpkin puree makes this mixture more moist than traditional granola, so spreading it into a thin, even layer helps the moisture cook off so the oven’s heat can reach every nook and cranny!
- Let it cool completely. I know, it’s tempting. But once it’s out of the oven, resist the urge to stir it! Let it cool completely on the baking sheet so the clusters can firm up.
- Don’t overcrowd the pan. If the granola is piled too thickly, it can steam instead of crisping evenly. If you don’t have a large baking sheet, divide the mixture between two smaller ones.
Make It Your Own
One thing I love about homemade granola is that you can customize it to your heart’s desire and swap out ingredients based on what’s already in your pantry.
- Add unsweetened coconut flakes before baking.
- Stir in dried cranberries after baking for a chewy, tart burst.
- No pepitas? Swap them for more nuts.
- Add chocolate chips, white chocolate chips, or butterscotch chips after the granola has cooled.
- No pumpkin pie spice? Make your own homemade pumpkin pie spice in 5 minutes, or just use more cinnamon.
So Many Ways to Eat It
There are SO many ways to enjoy this pumpkin granola.
- With yogurt: Sprinkle it over your favorite dairy-free yogurt.
- With warm fruit: Spoon it over air fryer apples with a scoop of vanilla ice cream. Obviously.
- On smoothie bowls: Use it as a topping for a vegan açaí bowl.
- With milk: Serve it like cereal with your favorite milk.
- By the handful: This is how most granola disappears around here. 😂
FAQs
Evenly spread the granola on a large baking sheet and don’t stir it after it comes out of the oven. Let it cool completely before breaking into clusters.
The most common reason is not letting it cool completely. Granola continues to crisp as it cools.
I’ve made this granola with rolled oats, quick oats, and a combination of both. They all work well.
Yes, as long as it’s made with certified gluten-free oats. Oats are naturally gluten-free, but there can be cross-contact during processing so just be sure to look for certified gluten-free oats.
Store your pumpkin granola in an airtight container at room temperature for up to 2 weeks.
More Pumpkin Recipes To Make This Fall
Got extra pumpkin puree? Put it to good use!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Pumpkin Spice Granola (Crunchy & Gluten-Free)
Ingredients
wet ingredients
- ½ cup pumpkin puree
- ½ cup maple syrup
- ½ cup refined coconut oil
- 1 teaspoon vanilla extract
Dry ingredients
- 3 cups rolled oats
- ½ cup chopped walnuts
- ½ cup sliced almonds
- ¼ cup pepitas, or pumpkin seeds
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Add the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract to a large bowl. Whisk until smooth.
- Stir in the oats, walnuts, almonds, pepitas, pumpkin pie spice, and salt until everything is evenly coated.
- Spread the granola into a thin, even layer onto the prepared baking sheet. Bake for 35-40 minutes, stirring halfway through.
- This is a very important part! The granola might seem a little moist when it comes out of the oven, but it will crisp as it cools. Don’t stir it yet! Let it cool completely on the baking sheet before breaking apart, about one hour.
Notes
- For the crunchiest granola: Spread the mixture into a thin, even layer on a large baking sheet and let it cool completely before breaking apart.
- Oats: Rolled oats, quick oats, or a combination of both work well. Use certified gluten-free oats if needed.
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
- Mix-ins: Add dried cranberries or chocolate chips after baking so they don’t burn.
- Storage: Store cooled granola in an airtight container at room temperature for up to 2 weeks.
- Yield: This recipe makes about 5 cups of granola.
Loved this granola recipe! Love the pumpkin flavor. 🎃
I’m so happy you loved it! Thanks for sharing your review, Marisol 🥰
Sooo tasty!! Made it a little extra crispy! So easy to make & it seem to make a lot! My boys and I been enjoying it over our yogurt.
Love to hear this!! Thanks so much for sharing your review, friend! Happy fall baking 💛
10/10 Absolutely love these and will be making all fall. Granola is so pricey at the store but so easy to make at home. Thanks for the recipe.
I’m so happy you enjoyed this recipe, Jess! Thank you for sharing your review. 😊 Happy fall!
This pumpkin spice granola is perfectly crunchy, warmly spiced (not too much spice), and tastes sooo good in yogurt. It’s a staple fall recipe in our home! Not to mention the scent that fills the kitchen while it’s baking… so cozy 🤭🎃🍂