This Pumpkin Spice Granola recipe is a fall favorite. Serve it with yogurt, sprinkle over pancakes, or enjoy it on its own for a healthy snack on the go.
As summer winds down, I enjoy pulling out warm sweaters and welcoming seasonal flavors. This homemade pumpkin spice granola is one of my go-to recipes each autumn. It’s crunchy, spiced just right, and makes a satisfying, wholesome snack. Pair a bowl with Greek yogurt for a quick breakfast, use it as a topping for pancakes, or pack it as an easy snack for busy days.
This granola features large pecan pieces, tart dried cranberries, crunchy sunflower seeds and the cozy flavor of pumpkin with pumpkin pie spice. It keeps well in an airtight container for a couple of weeks and also freezes nicely if you want to make a larger batch and save some for later.
Ingredient Notes
- Oil: Use coconut, olive, sunflower, or any neutral-tasting oil you prefer.
- Pecans: Whole pecans give the best chunky bites, but halves or chopped pecans work well too.
- Pumpkin Puree: Use plain pumpkin puree—not pumpkin pie filling.
- Pumpkin Spice: Use your favorite pumpkin pie spice blend, homemade or store-bought.
Why You’ll Love It
Simple Prep: Just one bowl and a baking sheet
Customizable: Swap in different nuts, seeds or dried fruit to match your taste
Long shelf life & freezer-friendly
Instructions
- Preheat and prepare
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. - Combine the dry ingredients
In a large mixing bowl, stir together the rolled oats, pecans, sunflower seeds, sea salt, pumpkin pie spice, and brown sugar until evenly mixed. - Add the wet ingredients
Add the pumpkin puree, oil, and maple syrup to the dry mixture. Stir until everything is thoroughly coated and evenly distributed. - Bake
Spread the granola in an even layer on the prepared baking sheet. Press it lightly with the back of a spoon to help it clump. Bake on the center rack for 20–25 minutes, stirring once halfway through so the granola browns evenly. - Cool and finish
When the granola is golden and toasted, remove it from the oven and let it cool on the pan for about an hour. As it cools it will crisp and break into clusters. After cooling, stir in the dried cranberries and store or serve.
Leftover Storage
Store leftover granola in an airtight container at room temperature for up to 2 weeks. To keep it longer, freeze in an airtight bag for up to 3 months; thaw to room temperature before serving.
FAQs
Yes. You can mix the dry ingredients and refrigerate or cover the bowl for up to 24 hours before adding the wet ingredients and baking. Stir well before baking to recombine everything.
Absolutely. Store cooled granola in an airtight freezer container or bag for up to 3 months. Let it come to room temperature before serving.
Often yes. Homemade granola can be more economical, fresher, and more customizable than store-bought varieties—especially if you buy nuts and seeds in bulk.
Additional Ideas
Nut & seed swaps: Replace pecans or sunflower seeds with almonds, walnuts, hazelnuts, pepitas, or a mix of seeds for variety and texture.
Dried fruit: Dried cranberries are classic for fall, but dried cherries, raisins, or blueberries also pair nicely.
Fun add-ins: Stir in mini chocolate chips after the granola has cooled, or top with fresh fruit or an extra dusting of cinnamon for more flavor.
You May Also Enjoy…
-
Pumpkin Crisp with Pecan Oat Topping
-
Air Fryer Apples with Honey Oat Topping
-
Homemade Apple Cinnamon Bread
-
Easy Pumpkin Cheesecake Dip
Thanks for stopping by. If you make this recipe, I’d love to hear how it turned out in the comments. Follow along on social media for more seasonal recipes and ideas: Facebook, Instagram, Pinterest, Twitter, and YouTube.
Happy Eating!
Pumpkin Spice Granola
Ingredients
- 4 cups rolled oats (old fashioned)
- 3/4 cup sunflower seeds
- 1 cup pecans
- 1 tablespoon brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon sea salt
- 1/3 cup pumpkin puree
- 1/2 cup olive oil (or other oil of choice)
- 1/3 cup maple syrup
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine oats, pecans, sunflower seeds, sea salt, pumpkin pie spice, and brown sugar.
- Add pumpkin puree, oil, and maple syrup; stir until the mixture is evenly coated.
- Spread the granola in an even layer on the prepared baking sheet and press down lightly to help it clump. Bake 20–25 minutes, stirring once halfway through.
- Remove from oven and cool on the baking sheet for about an hour. Break into clusters and stir in dried cranberries before serving.
Notes
Leftover storage: Store cooled granola in an airtight container at room temperature for up to 2 weeks.
Freezer instructions: Cool completely, then freeze in an airtight bag or container for up to 3 months. Thaw to room temperature before serving.
Pecan note: Whole pecans give large, satisfying chunks, but halves or chopped pecans are fine if you prefer smaller pieces.