Name: Pumpkin Spice Granola Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 and 3/4 cups (319g) old-fashioned whole rolled oats; 2/3 cup (85g) unsweetened shredded coconut (optional); 2/3 cup (95g) pepitas (pumpkin seeds, raw or roasted); 1 cup (125g) halved or chopped pecans; 2 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice; 1/8 teaspoon salt; 2 large egg whites, at room temperature; 1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter); 1/2 cup (115g) pumpkin puree; 1/2 cup (120ml) pure maple syrup; 3 Tablespoons (38g) packed light or dark brown sugar; 1 teaspoon pure vanilla extract; 2/3 cup (95g) dried cranberries

If you’re searching for that perfect fall treat that combines warmth, crunch, and cozy spices, you’re in the right place. This Pumpkin Spice Granola Recipe is honestly one of my favorites to make as the leaves start turning and the air gets crisp. It’s crunchy, bursting with pumpkin flavor, and sweetened just enough without going overboard. I promise once you try it, this granola will quickly become your go-to snack or breakfast topper all season long.

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Why You’ll Love This Recipe

Perfect Fall Flavors: The blend of cinnamon, pumpkin pie spice, and real pumpkin puree brings authentic autumn vibes to every crunchy bite.
Crunchy and Chewy Texture: Thanks to those toasted oats, nuts, and pepitas plus the chewiness from dried cranberries, it’s a delightful mix of textures.
Versatile and Easy to Make: This recipe comes together with simple pantry staples and only takes about an hour from start to finish.
Kid-Friendly and Crowd-Pleasing: My family goes crazy for this granola, and I bet yours will too—great for breakfast, snacks, or even gift-giving.

The image shows a close-up of crunchy granola scattered on a white marbled surface with a red spoon filled with granola placed near the center. The granola is made of golden-brown toasted oat clusters mixed with darker brown pecans, green pumpkin seeds, and dark red dried cranberries. The textures vary from rough and chunky oats and nuts to smooth seeds, creating a rich and inviting look. The red spoon contrasts strongly with the white background and the natural colors of the granola around it. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Spice Granola, fall granola recipe, cozy breakfast, crunchy pumpkin granola, healthy autumn snack

Ingredients You’ll Need

The beauty of this Pumpkin Spice Granola Recipe is that it uses wholesome ingredients that complement each other perfectly. Plus, many of these are pantry essentials during fall, so you probably have most of them on hand already.

Flat lay of a small heap of old-fashioned whole rolled oats, a small mound of unsweetened shredded coconut flakes, a handful of raw pepitas (pumpkin seeds), a small pile of halved pecans, a small white ceramic bowl filled with ground cinnamon powder, another small white ceramic bowl with pumpkin pie spice powder, a tiny pinch of salt beside them, two whole clean uncracked brown eggs, a small white ceramic bowl holding melted coconut oil, a small white ceramic bowl with bright orange pumpkin puree, a small white ceramic bowl of amber pure maple syrup, a small white ceramic bowl of light brown packed brown sugar, a small white ceramic bowl containing clear vanilla extract, and a small pile of vibrant dried cranberries, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Spice Granola, fall granola recipe, cozy breakfast, crunchy pumpkin granola, healthy autumn snack

Old-fashioned rolled oats: They toast up beautifully in the oven and provide the perfect base for the granola’s crunch.
Unsweetened shredded coconut: Adds subtle sweetness and texture, but feel free to leave it out if coconut isn’t your thing.
Pepitas (pumpkin seeds): These bring extra crunch and tie in perfectly with the pumpkin flavor theme.
Pecans: I love how pecans give a slightly buttery richness and pair so well with cinnamon and pumpkin pie spice.
Ground cinnamon: The star spice of the season—don’t skimp on this one!
Pumpkin pie spice: This blend amplifies the pumpkin flavor with hints of nutmeg, ginger, and cloves.
Salt: Just a pinch enhances all the sweet and spicy flavors.
Egg whites: They help bind the granola together for clumps and a chewy texture without adding fat.
Coconut oil: Adds richness and helps everything bake up golden and crunchy.
Pumpkin puree: The real pumpkin magic—makes this granola uniquely moist and flavorful.
Maple syrup: Natural sweetness with that characteristic maple warmth.
Brown sugar: Adds depth and a slight molasses flavor to balance the maple syrup.
Vanilla extract: Elevates all the flavors and gives a lovely aroma.
Dried cranberries: Stirred in after baking for a tart, chewy contrast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Pumpkin Spice Granola Recipe my own depending on what’s in the pantry or my mood. Feel free to switch things up and make it your signature version!

Nut-Free Version: I’ve swapped pecans for extra pepitas and sunflower seeds when hosting friends with allergies—it’s just as tasty and totally safe for nut-free diets.
No Coconut Version: Sometimes I leave out the shredded coconut if I want a more traditional granola vibe or if someone isn’t a fan.
Extra Sweetness: For those mornings when you want it a little sweeter, adding a tablespoon more brown sugar or a drizzle of honey after baking works wonders.
Fruit Mix-Ins: Besides dried cranberries, I’ve tossed in chopped dried apricots or cherries for a different fruity kick—try your favorites!
Spice Adjustments: If you want to go bolder on that pumpkin pie spice, I’ve found that increasing it by ½ teaspoon brings out more fall warmth without overpowering.

How to Make Pumpkin Spice Granola Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 325°F (163°C). I always line two large baking sheets with silicone mats or parchment paper—it not only helps the granola bake evenly but also makes cleanup a breeze. Next, toss together the oats, shredded coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt in a large bowl. Mixing these dry ingredients first ensures every bite is packed with that cozy pumpkin-spice punch.

Step 2: Whisk the Wet Ingredients

In a separate bowl, I whisk the egg whites for about a minute until slightly frothy. This step really helps the granola clump up nicely, so don’t skip it! Then add in your melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla. Whisk it all together until it’s smooth and glossy. This wet mix is what gives that signature pumpkin flavor and helps the granola bake into irresistibly crunchy clusters.

Step 3: Combine and Bake

Pour the wet ingredients over the dry and stir everything together until every oat and nut is coated. I like to use a big wooden spoon or spatula for this. Then spread the mixture evenly across the prepared baking sheets in a thin layer. Bake for 40 minutes total, but here’s the trick: stir the granola every 10 to 15 minutes. This keeps it from burning and makes sure it crisps up evenly. You’ll know it’s done when it’s a beautiful golden brown and smells amazing!

Step 4: Cool and Add Cranberries

Once out of the oven, let the granola cool on the baking sheets for about 20 minutes. It might still feel a bit soft, but it’ll crisp up as it cools—I learned this the hard way after snacking on under-crispy granola! Once cooled, transfer to a large bowl and gently stir in those sweet-tart dried cranberries.

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Pro Tips for Making Pumpkin Spice Granola Recipe

Don’t Skip Stirring: Stirring every 10–15 minutes while baking ensures even toasting and prevents those burnt edges that ruin batches.
Use Room Temperature Egg Whites: I discovered that cold egg whites don’t mix well causing uneven clumps, so always bring them to room temp first.
Choose Quality Pumpkin Puree: Using real pumpkin (not pumpkin pie filling) gives you pure flavor without added sugars or spices.
Cool Completely Before Storing: Storing granola while warm traps moisture, and trust me, it becomes soggy fast. Let it cool fully on the pan.

How to Serve Pumpkin Spice Granola Recipe

A close-up view of a white bowl filled with chunky granola clusters that have a golden-brown color and rough texture, mixed with whole pecans that are dark brown and ridged, green pumpkin seeds scattered throughout, and small pieces of deep red dried cranberries. The bowl is placed on top of a folded burnt orange cloth on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Spice Granola, fall granola recipe, cozy breakfast, crunchy pumpkin granola, healthy autumn snack

Garnishes

When I serve this granola, my favorite garnish is a drizzle of warm maple syrup or a sprinkle of extra chopped pecans on top of yogurt or oatmeal. The glossy sweetness makes it feel extra special. A dollop of whipped cream or a splash of homemade spiced cream is also divine if you’re feeling indulgent!

Side Dishes

This granola pairs beautifully with creamy Greek yogurt and fresh fruit for breakfast. I also enjoy it alongside a hot cup of chai tea or pumpkin spice latte to keep the seasonal vibes going. For a snack, it’s great with just a handful of sliced apple or pear.

Creative Ways to Present

I love packaging this granola into mason jars with a pretty ribbon and a handwritten tag as a homemade gift around the holidays. For brunch parties, serving it in glass bowls with little spoons lets guests sprinkle it on yogurt parfaits or oatmeal bars. It’s simple but feels so thoughtful and festive.

Make Ahead and Storage

Storing Leftovers

I store any leftover granola in an airtight container at room temperature and it usually keeps well for up to 3 weeks. Just know that because of the pumpkin puree, the crunch may soften slightly over time, but the flavor is still excellent. For me, it’s a skinny-bag-at-work or quick cereal fix when fresh isn’t on hand.

Freezing

Freezing this granola is totally doable if you want to make a big batch upfront. I let it cool completely, then portion into freezer-safe bags or containers. When thawed, you might lose a bit of crunch, so I like to re-toast it quickly in the oven at 300°F for 5–7 minutes before eating.

Reheating

If your granola loses its crunch in storage or after freezing, reheating it in the oven on a baking sheet for a few minutes refreshes that perfect toasted texture. Keep a close eye though, since it can burn quickly during reheating!

FAQs

Can I make this Pumpkin Spice Granola Recipe vegan?

Absolutely! To keep it vegan, simply substitute the egg whites with a flax or chia seed “egg” mixture (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water), and use a plant-based oil if you prefer. The texture will be slightly different but still delicious and crunchy.
How do I make sure my granola clusters together well?

Whisking the egg whites until frothy and ensuring everything is well coated helps the granola clump up. Also, avoid spreading the mixture too thin on the baking sheet—thicker clusters tend to form better. Stirring during baking, however, will break up some clusters, so it’s a balance.
Can I use canned pumpkin pie filling instead of puree?

I don’t recommend canned pumpkin pie filling since it’s already sweetened and spiced, which could throw off the recipe’s balance. Stick to plain canned pumpkin puree or fresh homemade pumpkin puree for the best results.
Is this Pumpkin Spice Granola Recipe gluten-free?

Yes, as long as you use certified gluten-free rolled oats, this granola is naturally gluten free. Always double-check your labels to be sure.
How can I make this granola less sweet?

You can reduce the maple syrup and brown sugar by about 1/4 cup total without sacrificing texture, but keep in mind it will affect the clumping and moisture a bit. Experiment and find your perfect balance!

Final Thoughts

I absolutely love how this Pumpkin Spice Granola Recipe turns out every time—crunchy, flavorful, and downright addictive. It’s one of those recipes I find myself making over and over through autumn and into winter. Trust me, once you give it a try, you’ll have a fresh way to enjoy pumpkin that’s great on yogurt, as a snack, or even sprinkled over ice cream. So go ahead, invite the cozy flavors of fall into your kitchen—you won’t regret it!