The perfect granola for fall! This Pumpkin Granola is made from a cozy blend of pumpkin puree and pumpkin seeds with oats, maple syrup, toasted pecans, dried cranberries, and warm spices. Easy to make and great for snacking, breakfast, and layering into parfaits.
Before You Get Started
This Pumpkin Granola has a light, cereal-like texture that’s perfect for sprinkling. While you’ll get a few small clusters, the granola will stay mostly loose and crumbly.
The pumpkin puree in this recipe gives the granola a delicate pumpkin flavor, complemented by classic spices. It isn’t as boldly pumpkiny as a slice of Pumpkin Pie, but you’ll taste a subtle hint of pumpkin in every bite.
How to Make Pumpkin Granola
Making this Pumpkin Granola couldn’t be easier. You’ll need two bowls for mixing (one large, one smaller) and a parchment-lined baking sheet.
In the large bowl, stir together your base ingredients: rolled oats, wheat germ, raw pepitas (hulless pumpkin seeds), brown sugar, kosher salt, and ground spices (cinnamon, nutmeg, and ginger).
Did you know? Wheat germ is the part of the wheat kernel that sprouts to grow new wheat plants. It’s packed with nutrients and has a naturally nutty flavor. I love using it in granola, where its fine texture adds a nice crunch when baked.
In the smaller bowl, whisk together your wet ingredients: pumpkin puree (not pumpkin pie mix), a neutral oil like grapeseed or canola, pure maple syrup, and vanilla extract.
Pour the wet ingredients into the dry and gently stir until everything is moistened. Fold in halved raw pecans and spread the granola onto your sheet pan.
Bake the granola at 325°F on the middle rack of the oven for 35-40 minutes, until it’s golden and fragrant. About halfway through baking, take the pan out of the oven and stir the granola so it toasts evenly, pulling in the pieces from the edges since they tend to brown faster.
The granola will look and smell toasty at the end of baking, but it won’t be crispy yet—it will crisp as it cools. The more golden it gets in the oven, the crunchier it will be when cooled. If you prefer extra crispy granola, you can extend the baking time by a few minutes, but watch it closely to prevent burning.
Let the granola cool completely on the baking sheet. Once it’s reached room temperature, stir in dried cranberries and dig in!
Variations and Substitutions
One of the best things about homemade granola is how easily you can customize it. Here are a few ideas to switch things up:
- Pumpkin-Raisin Granola: Swap the cranberries for mixed raisins–we like a medley of golden, crimson, flame, and Thomson varieties. (Currants are delicious too!)
- Pumpkin-Honey Granola: Replace the maple syrup with honey. Depending on the sweetness of your honey, you may want to reduce the brown sugar to 1/4 cup, as some honey can be quite sweet.
- Pumpkin-Coconut Granola: Stir in 1/2 cup of unsweetened coconut flakes with the pecans.
- Pumpkin-Chocolate Granola: Once the granola has cooled completely, mix in 1/2 to 1 cup of dark, milk, or white chocolate chips. (Mini chips are a favorite in my house!)
- Different Nut Varieties: Don’t like pecans? Substitute halved walnuts, whole raw almonds, or any other nut you prefer. If using sliced almonds, add them during the last 10 minutes of baking to prevent burning.
- Spices: Instead of the individual spices in this recipe, you can also substitute 1-1/2 teaspoons of your favorite prepared pumpkin pie spice.
Once you have the base recipe, the mix-in combinations are endless. Have fun experimenting and making this Pumpkin Granola your own!
Serving and Storing Pumpkin Granola
Since this recipe contains wheat germ, I store it in an airtight jar at room temperature (in a dark place, like the pantry) for up to a week. For longer storage, you can freeze it for up to three months–though it rarely lasts that long in our house!
Here are some ways that my family and I enjoy using this Pumpkin Granola:
- As a snack, by the handful. I especially love it during busy fall afternoons when I need a quick pick-me-up.
- Sprinkled over plain Greek yogurt. One of my favorite fall breakfasts, with an extra drizzle of maple syrup over the top.
- Layered into a parfait. Use maple or vanilla and pumpkin yogurts for a fun fall-inspired breakfast, dessert, or snack.
- As a simple cereal. With milk or a milk alternative.
- As a topping for baked apples or pears. For the perfect crunchy finish.
- Sprinkled over ice cream or frozen yogurt. Perfect for those days when the calendar says “fall” but it’s still hot outside!
- As a seasonal topping for my No-Bake Cheesecake Cups. Use apple pie filling as the bottom layer and granola instead of the graham cracker crumble.
More Snacks To Enjoy By the Handful
Pumpkin Granola
Ingredients
- 3 cups old fashioned rolled oats
- 1/2 cup wheat germ
- 1/2 cup light brown sugar , lightly packed
- 1/2 cup raw pepitas (hulless pumpkin seeds)
- 1/2 teaspoon kosher salt (Diamond Crystal)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1/4 cup neutral flavored oil (such as grapeseed or canola)
- 1/4 cup pure maple syrup (not pancake syrup)
- 1 teaspoon pure vanilla extract
- 1 cup halved raw pecans
- 1 cup dried cranberries
Instructions
- Preheat oven to 325 degrees F. Line a rimmed half-sheet pan with parchment paper.
- In a large bowl, stir together oats, wheat germ, light brown sugar, pepitas, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a small bowl, whisk together pumpkin puree, oil, maple syrup, and vanilla. Stir wet ingredients into the oat mixture until fully distributed and no dry pockets remain.
- Stir pecan halves into the granola mixture and spread onto the prepared baking sheet in an even layer.
- Bake for 35-40 minutes, stirring halfway through, until the granola is light golden brown and fragrant. Keep a close eye toward the end of the baking time so the granola doesn't burn. (The granola will not be crisp when you take it out of the oven, but will crisp as it cools.)
- Let granola stand at room temperature until completely cooled. Stir in dried cranberries.
- For the freshest flavor and texture, store the granola tightly covered at room temperature for up to a week. For longer storage, freeze in an airtight container for up to 3 months.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
This recipe was originally published on Striped Spatula in September 2018.
Homemade granola is so good! I was thinking I needed to figure out how to make a fall/pumpkin version, but now I don’t have to do the work! I love that there’s actual pumpkin puree in it!