Name: Pumpkin Spice Granola
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 4
Cuisine: American
Ingredients: 3 cups old fashioned (rolled) oats; ¼ cup pumpkin puree; ⅓ cup pure maple syrup; 1 egg white; 2 tablespoons coconut or canola oil; 1 teaspoon vanilla extract; 2 teaspoon pumpkin spice; ¼ teaspoon kosher salt; ¼ cup dried cranberries; ½ cup pecans

This Pumpkin Spice Granola is a crunchy, flavorful blend of oats, pumpkin puree, maple syrup, and warm spices like cinnamon and nutmeg, perfect for fall mornings. It’s a versatile, healthier alternative to store-bought granola, great for breakfast, snacks, or a topping for yogurt and smoothie bowls.

Sheet pan with parchment paper filled with pumpkin spice granola with dried cranberries and pecans with a spoon scooping some granola.

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Homemade Pumpkin Spice Granola Recipe

This homemade granola is the perfect way to enjoy cozy fall vibes, whether you’re eating it as breakfast, a snack, or a topping for your favorite yogurt. If you’re a fan of pumpkin spice lattes, you’ll love this granola! It’s packed with all the warm, spicy flavors of fall, including cinnamon, nutmeg, and cloves, thanks to the pumpkin spice blend. The addition of maple syrup gives it a deep, rich sweetness that’s balanced by the crunch of pecans and the chewy bite of dried cranberries.

Made with wholesome ingredients like rolled oats, real pumpkin puree, and sweetened naturally with pure maple syrup, this granola is a healthy, delicious, and versatile treat. Unlike store-bought granolas this doesn’t overload on sugar, doesn’t have any preservatives, and is totally customizable.

I like to just eat this granola by the handful but it is equally as good on some vanilla yogurt or add it to the top of my Banana Chai Smoothie for a smoothie bowl.

Close up of pumpkin spice granola with dried cranberries and pecans with a spoon scooping some granola.

Ingredients

Old Fashioned (Rolled) Oats – Avoid quick oats, instant oats, or steel cut oats for this recipe, neither of those will work for this recipe.
Pumpkin Puree – Make sure that this is 100% pumpkin puree and not pumpkin pie filling.
Maple Syrup – Use pure maple syrup for the best results. If you don’t want to use maple syrup you can use brown sugar or coconut sugar as a substitute.
Egg White – The egg white helps with the consistency of the granola so don’t skip this ingredient!
Coconut Oil – Or canola oil or other neutral oil will also work for this granola recipe.
Vanilla Extract – For the flavor
Pumpkin Spice – You can use store bought pumpkin spice blend or make your own with my Homemade Pumpkin Pie Spice.
Kosher Salt – A little salt is needed to help with the flavor, if you don’t have kosher salt you can use sea salt.
Dried Cranberries – Also known as crasins.
Raw Pecans – And you will want the larger pecan halves, nothing in pieces or chopped up because of the way the granola cooks the small pieces would cook too quickly.

Instructions

Preheat Your Oven: Start by preheating your oven to 325º F. Line a baking sheet with parchment paper to make cleanup easier and prevent sticking.

Whisk the Egg White: In a large mixing bowl, whisk the egg white until it’s foamy. This should take about 1-2 minutes. The egg white is key to creating those coveted clusters in your granola.

Combine Wet Ingredients: Once the egg white is foamy, gently fold in the pumpkin puree. Then, mix in the maple syrup, oil, vanilla extract, pumpkin spice, and salt until everything is well combined.

Mix in the Dry Ingredients: Add the oats to the wet mixture and stir until everything is evenly coated. Finally, fold in the pecans and dried cranberries.

Bake the Granola: Spread the oat mixture onto your prepared baking sheet in an even layer. Bake for 15 minutes.

Toss and Bake Again: After 15 minutes, take the granola out of the oven, toss it with a spatula, and spread it out again. Bake for another 15 minutes, but be sure to keep an eye on the pecans during the last few minutes to avoid burning.

Cool and Store: Allow the granola to cool completely on the baking sheet. Once cool, store it in an airtight container for up to two weeks.

tips, tricks and questions

Can I use quick oats instead of old-fashioned oats?
Old-fashioned rolled oats are best for this recipe because they provide the right texture. Quick oats will break down more during baking and result in a less crunchy granola.

Is this recipe vegan-friendly?
It can be! Simply omit the egg white and replace it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and rested for 5 minutes). The texture may be slightly different, but it will still be delicious.

How long does this granola last?
Stored in an air-tight container at room temperature, it should last about two weeks. You can also freeze it for longer storage.

Can I add extra toppings like chocolate chips?
Absolutely! Feel free to get creative. Just be sure to add toppings like chocolate chips or coconut flakes after the granola has cooled so they don’t melt during baking.

Variations:

Swap out the pecans for other nuts or seeds like pumpkin seeds, sunflower seeds, walnuts, or almonds, or switch up the dried cranberries with raisins or apricots. After cooking add chocolate chips for a sweeter twist. Other things you can add to give this pumpkin granola recipe a little boost is chia seeds, hemp seeds, flax seeds, or sesame seeds.

pro tip

Have leftover pumpkin? Try making any of these pumpkin recipes: Pumpkin Chia Seed Pudding, Instant Pot Pumpkin Steel Cut Oats, Pumpkin Spice Pancakes, Pumpkin Bran Muffins.

Sheet pan with parchment paper filled with pumpkin spice granola with dried cranberries and pecans.

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Yield: 4 cups