Crunchy Pumpkin Spice Granola

A super crunchy and flavorful pumpkin spiced granola, sweetened with maple syrup, a touch of brown sugar, and loaded with fall goodies like pecans, dried cranberries, and pumpkin seeds.

2 images of pumpkin spice granola in bowls

This recipe is dedicated to all of you pumpkin lovers out there. I know there are many of you! Hopefully you’ve made these by now… right?!

There is nothing like cozying up on the couch late at night, watching The Office DVDs, in fuzzy slippers, and munching on a bowl of pumpkin granola. Does pumpkin beer pair well with pumpkin granola? Umm… don’t answer that.

I have always been a big fan of making granola at home. Not only is it extremely cheap, but homemade granola is really really (really!) easy. And you have complete control over the ingredients. A lot of the “healthy” and overpriced granolas I see on store shelves have even more sugar than a candy bar. I’d rather save my sugar intake for a double fudge brownie, thank you very much.

This super crunchy granola recipe is quite robust in flavor and is lightly sweetened with pure maple syrup and a touch of brown sugar. I fill the granola with fall favorites like cinnamon, dried cranberries, pumpkin puree, and pumpkin seeds. I snuck some quinoa in there for added texture (I’m a texture freak, are you?) and threw in some unsweetened coconut. The coconut gets all toasty and flavorful. Totally divine.

pumpkin spice granola in a bowl

I tested this granola without the brown sugar and let me tell ya – I did not like it at all. Completely bland pumpkin. There is only 3 Tablespoons of brown sugar total in this recipe, which isn’t much divided over 5 cups. The little brown sugar used will lightly caramlize over the oats. Do not use regular white sugar, it will not incorporate well or add any flavor. Do not leave out the coconut oil; this healthy fat keeps the granola from turning into a horrible sticky mess and adds crunch and richness to every cluster. You may use vegetable oil or melted butter instead. I use two egg whites in the granola to add crunch, without adding many calories. If you prefer liquid egg whites, use about 4 Tablespoons. If you don’t wish to add egg whites, use about 2 extra tablespoons coconut oil.

The extra little goodies inside the granola? They’re so easy and you can swap any of them out (well, except for the pumpkin of course).

3 images showing how to make pumpkin spice granola

The wonderful thing about this recipe, and many of my other granola recipes, is that you can mix and match your add-ins to what you like and what you have on hand. I loathe taking extra trips to the grocery store (I already go almost everyday!), so use what you can and make this granola truly your own.

Here are some suggested substitutes and add-ins:

  • If you don’t like unsweetened coconut, simply leave it out.
  • Not a fan of dried cranberries? Use dried cherries, raisins, chopped dried apples, or leave them out completely.
  • Can’t find pumpkin seeds? Add some pecans, dried cranberries, or skip them.
  • Add chocolate chips, white chocolate chips, or butterscotch chips to the granola as you let it cool after it bakes.
  • Use honey, agave, or brown rice syrup instead of maple syrup.
  • Use vegetable oil instead of the coconut oil.
  • Feel free to leave out the quinoa.
  • Add 2 Tablespoons of unsweetened cocoa powder with the wet ingredients for chocolate pumpkin granola. 😉

I haven’t been able to stop thinking about quinoa granola since I made Apple Spice Quinoa Granola last month. I couldn’t leave out this fiber-packed, gluten free whole grain. Quinoa gives each granola cluster of my pumpkin granola a little crunch, but again – feel free to leave it out. The #1 reason I love adding quinoa to granola? It looks like white sprinkles.

quinoa in a white dish

Each bite of the granola tastes like pure spiced pumpkin. You will taste slight notes of brown sugar and maple syrup, but most of what you’ll be enjoying is pure, slightly sweetened spiced pumpkin. It’s October in a bowl. ♥ 

Kevin does not like pumpkin (I know!), so the granola was gobbled up by yours truly. I munched on it every single day until it was all gone. And I still was not sick of it, even up until the last crumb. There are so many goodies packed inside. So much to love! And the variations are endless. Try it in a bowl with milk, sprinkled over Greek yogurt (it goes exceptionally well with honey Greek yogurt) or munch on it handful by handful.

I’m going to treat myself and add butterscotch chips to my next batch of pumpkin granola. Sounds dee-lish, right?

pumpkin spice granola in a colorful bowl

Make sure you have all of your measuring cups out. You’ll need each one!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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pumpkin spice granola in a bowl

Crunchy Pumpkin Spice Granola

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 5 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Description

A super crunchy and flavorful pumpkin spiced granola, sweetened with maple syrup, a touch of brown sugar, and loaded with fall goodies like pecans, dried cranberries, and pumpkin seeds. Be sure to read the text of the post for substitution options. Granola is naturally gluten free if using certified GF oats.


Ingredients

  • 3 and 3/4 cups old-fashioned rolled oats
  • 2/3 cup unsweetened coconut
  • 2/3 cup pumpkin seeds (pepitas)
  • 1/4 cup uncooked quinoa
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1/2 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut oil, melted (or vegetable oil)
  • 3 Tablespoons packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2/3 cup dried cranberries

Instructions

  1. Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
  2. In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
  3. In a medium bowl, whisk the egg whites for about 1 minute. Whisk in the pumpkin puree, maple syrup, melted coconut oil, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
  4. Spread onto two baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10-15 minutes to prevent burning.
  5. Allow granola to cool for 20 minutes on the baking sheets. This will help it get crunchier. Pour into a large bowl and add the dried cranberries.
  6. Cover tightly and store at room temperature for up to 2 weeks. Granola will lose its crunch overtime because of the pumpkin.

Notes

  1. Substitutions: Be sure to read the text of the post for substitution options. There’s a substitution for everything besides the oats, brown sugar, oil, and pumpkin puree.
  2. Pumpkin Pie Spice: Instead of pumpkin pie spice, use 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice.

Keywords: pumpkin spice granola

29 Comments

  1. Looks wonderful, I can’t wait to make it this weekend! Silly question…does the quinoa need to be rinsed before using it? Love your site and all the luscious pictures!

    1. Not a silly question at all! If it’s not prewashed, then yes it should be rinsed and dried before use. Enjoy Christine!

  2. This is the recipe is amazing! My three yr old and I could barely wait for it to cool down before we started eating. The quinoa is so crazy good in this recipe, it makes it addicting! Thank you Sally ! I know I will make this one over and over. I am already planning to make it for Christmas gifts!!

  3. Thanks for this recipe. We LOVE it! The best part was I had everything on hand except for the unsweetened coconut so used sweetened. Yum, so good over my morning yogurt.

  4. I love LOVE that you list substitutions/add-ons! So often I skip recipes because I don’t like or don’t have some of the ingredients. It’s great to know which ones are not ‘essential’ and can be swapped out 🙂

  5. Thanks for the recipe! Ive never been a huge fan of granola, but I’m trying to eat healthier and I absolutely LOVE everything pumpkin!! I made this last night for the second time. Delicious!! I added chopped almonds and flax seed (just in the last 10 min of baking so the seeds wouldn’t burn). Can’t wait to eat it on some yogurts this morning!

  6. I’ve never commented on a blog before (and I have read my fair share, I can tell you), but this granola is abso-LUTELY fabulous. I was eating it before it even cooled. Thank you for the recipe!!

  7. I made this yesterday to have for breakfast this morning & it was so good! The granola was starting to slightly burn after 30 minutes, despite my having already turned it twice, so I took it out on the early side. I also added 1/2 cup chocolate chips & two tablespoons cocoa powder, but still the most obvious taste in this granola is the pumpkin & the cinnamon 🙂 super happy with this, I’ll probably be making it all Autumn long.

  8. I made this last night to use up the 1/2 cup of pumpkin puree leftover from making your pumpkin chocolate chip loaf. Both amazing. Thank you for all of your great recipes Sally and enjoy your wedding day 🙂

  9. Hey Sally! This looks SO good!! When you say it will lose its crunch over time, how long would you say it takes for that to happen?

    1. I think around day 5 it begins to slowly lose crunch.

  10. I’m making this for the second time. It’s so good and satisfies that crunchy urge! I use dries cherries instead of cranberries.

  11. Hi Sally, I made this over the weekend and shared a ziploc-full with a good friend. She has been asking if she can “place an order” every month for a bagful! Ha!!! It is absolutely delish! I added chunky walnuts to mine along with some chia seeds and loaded up on the spices (like the fragrance and taste kick!). My granola ended up a bit crumbly – wondering how I can get it to stay more in clusters? Less stirring? Or should I increase the amount of egg white? Thank you for another winner recipe!

  12. I just have to tell your that this is the third time I’ve made this granola in a month!!! It’s amazing! I’m now making another batch to put into mason jars for Thanksgiving gifts for teachers, hostess gifts, and family. Love it!!!

  13. Sally, this is amazing! I just made this tonight with my husband and kids. I halved the recipe,  added a little extra quinoa, pumpkin puree, chia seeds, flax seeds before baking, added caramel bits & dulce de leche bits, gave it a stir & added sunflower seeds after cooled… Let me just tell you, this is FANTASTIC! I LOVE pumpkin so I knew I had to make this, thanks for the awesome recipe! I had to give it a try before it was completely cooled and it is so delicious with the caramel, if you haven’t done it with them, you should! The granola came out so crunchy( I forgot i was halving the recipe & ended up putting 2 egg whites, oh well extra crunch!), pumpkin-y & not too sweet.
    -Brittney

  14. Hi Sally,
    Can I use quick oats? That is all I have at home!

    1. Connie– definitely. That should be just fine here! I prefer whole rolled oats because they have more texture.

  15. I just made this and ate some with yogurt. It was so good I had to have a second bowl!!!!! I am stuffed now but very happy. I like this recipe because it doesn’t require heating any ingredients on the stove to melt. Also, I do not have Chia seeds so I used flax seed. Yet another granola recipe to add to my collection!!! 🙂

  16. Sally, you have just completed my autumn.  This granola recipe is absolutely delicious!  I added in the cocoa because I am a bit chocolate obsessed, and I added about 2tsp of ground ginger because I am likewise ginger obsessed. 🙂  
    Perfectly tasty, divine smell, and really, really good.  Thank you!

  17. Sally, I’m planning on making this tonight, I LOVE the addition of quinoa! Do you think freezing half of it would help prolong the crunch? I’m sure we won’t have too much difficulty going through a batch, but I’d love to have some stored away for safe keeping 🙂

    1. Absolutely! You can freeze for up to 2-3 months.

  18. Sally, did you use uncooked quinoa? I’m slapping myself cuz I didn’t add it, thinking I had to cook it first. The batch is baking as I type so it’s too late for this one, but if it’s uncooked quinoa, I’ll def incorporate it into all of your granola recipes cuz it sounds crunchy!

    1. Yep, uncooked quinoa 🙂

      1. Sally it’s simply sublime. My entire house smells wonderful and this granola is my fave so far. I’ve made your mocha java granola as well, and both are so addictive. Thank goodness they’re healthy cuz They’re the snacks That my kids and I munch on daily. Thank you for such delicious recipes!

  19. OMG! I could just sit and eat the entire batch in one sitting! I made this granola last night for guests who are coming for the weekend. Of course taste testing it was a must, and I just couldn’t believe how delicious it is. This granola is full of flavor and is not sweet as the ones I the grocery store are. I’m sure my guests will love it too. I’m going to serve it with fresh blueberries and yogurt.

    Thank you for yet another winning recipe.

  20. Substitution for the egg whites? Or can I simply leave that out?

    1. If you don’t wish to add egg whites, use about 2 extra tablespoons coconut oil.

  21. How long can this recipe store outside the fridge ? (Given that it has pumpkin pure )

    1. Hi Amira, Covered tightly you can store the granola at room temperature for up to 2 weeks. Granola will lose its crunch overtime because of the pumpkin.

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