Pumpkin Spice Granola
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All the flavor of pumpkin spice, baked into crunchy, golden clusters. This homemade Pumpkin Spice Granola Recipe is cozy, spiced, and naturally sweetened with maple syrup. Made with real pumpkin purée, it’s hearty, satisfying, and perfect for fall breakfasts or snacking straight from the jar.
If you love the warm, nostalgic flavors of pumpkin pie or a pumpkin spice latte, this granola is your go-to. It delivers the same autumn spice and coziness you crave, in a crunchy, wholesome form.
Why you’ll love this recipe
If you’re new to homemade granola, this easy pumpkin spice version is the perfect place to start. It’s simple, chunkier than store-bought, and makes your kitchen smell like fall. Sam x
Pumpkin Spice Perfection – All the cozy flavors of fall in every bite
Crunchy Clusters – Egg white helps bind big, chunky pieces
Naturally Sweetened – Maple syrup for depth and caramel notes
Real Pumpkin – Adds flavor, color, and a soft chewy twist
Make-Ahead Friendly – Stays fresh for up to 2 weeks
Watch how to make pumpkin spice granola
Ingredients you’ll need
Everything you need to make this cozy pumpkin granola:
- Old fashioned rolled oats – The hearty base
- Shredded or desiccated coconut – Adds texture and chew
- Pepitas – Crunch and a nutty flavor
- Pecans – Warm, buttery crunch
- Pumpkin pie spice – Classic fall spice blend
- Canned Pumpkin puree – For flavor and moisture, I use Libby’s Pure Pumpkin, not pumpkin pie filling
- Coconut oil – Keeps it crisp while baking
- Pure maple syrup – Natural sweetness
- Egg white – Helps bind chunky clusters
Easy substitutions
- Nut-Free: Swap pecans for sunflower seeds.
- Different Sweetener: Honey or agave syrup can be swapped for maple syrup.
- Extra Chunky: Press the mixture firmly onto the baking sheet before baking and don’t stir.
- Dairy-Free: Recipe is naturally dairy-free.
How to make pumpkin spice granola
Step 1: Mix oats, coconut, pepitas, pecans, and pumpkin spice in a large bowl.
Step 2: In a separate bowl, whisk the egg white until foamy. Whisk in the pumpkin puree, coconut oil, maple syrup until smooth.
Step 3: Pour wet mixture over dry ingredients and stir to coat evenly.
Step 4: Spread mixture onto a lined baking tray, pressing down slightly. Bake at 160ºC until golden, rotating tray halfway. Don’t stir. Cool completely on the tray.
Samantha’s recipe tips
- Don’t stir while baking – This keeps big clusters intact.
- Rotate the tray halfway – Ensures even baking.
- Bake longer if needed – Pumpkin purée makes granola softer; extend bake time slightly for crunch.
- Let cool completely – Clusters firm up as it cools.
How to store
Store cooled granola in an airtight jar or container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed container for up to 2 months.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Pumpkin Spice Granola
Ingredients
Method
- Preheat Oven & Prepare Tray: Preheat your oven to 320ºF (160ºC) fan-forced. Line a large baking sheet with parchment paper and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the oats, coconut, pepitas, pecans, and pumpkin pie spice.
- Whisk Wet Ingredients: In a separate medium mixing bowl, whisk the egg white until foamy. Add the pumpkin puree, coconut oil, and maple syrup, then whisk until smooth.
- Combine Mixtures: Pour the wet mixture over the dry ingredients. Stir well until everything is evenly coated.
- Spread on Tray: Transfer the mixture to the prepared baking sheet, spreading out evenly. Press down lightly to encourage chunky clusters.
- Bake Granola: Bake for 20 minutes, then rotate the tray. Bake for a further 15–20 minutes, or until golden. Do not stir during baking.
- Cool Completely: Remove from the oven and let cool fully on the tray. The granola will crisp and firm up as it cools. Break into clusters and store or enjoy!