This is super crunchy, cluster-filled pumpkin spice granola, a seasonal favorite filled with fall goodies including pecans, dried cranberries, maple syrup, pumpkin pie spice, and pumpkin seeds (pepitas). Adding egg whites to the wet ingredients results in super crunchy clusters. The granola is lightly sweetened and healthy; plus, it’s gluten free if using certified GF oats.
In between all the pumpkin cookies and pumpkin pie during the fall season, it’s wonderfully refreshing to have a pumpkin spice treat that’s on the healthier side. I make this pumpkin spice granola all the time, swapping in different add-ins and goodies. You’ll appreciate that the recipe is super customizable, so if you don’t like nuts or cranberries, for example, you can easily substitute.
Here’s Why You’ll Love This Pumpkin Spice Granola:
- Quick & easy to make.
- Good-for-you wholesome ingredients.
- Crunchy! Yes, this granola is crunchy and STAYS crunchy.
- Texture-packed and ready for your favorite add-ins.
- Big clusters, aka the best part of granola.
- Delicious with homemade pumpkin pie spice.
- Lightly sweetened with maple syrup and a touch of brown sugar.
This recipe has lived on my website since 2013 and it’s consistently a cozy autumnal favorite! It’s by far the crunchiest, most flavorful pumpkin granola I’ve tried, and I tested many variations to figure out the best ratio of ingredients. Have you tried it before?
Key Ingredients to Use & Why
- Oats: Old-fashioned whole rolled oats are key in this recipe, making up the bulk of the dry ingredients. I don’t recommend quick or instant oats here—you need whole.
- Egg Whites: Egg whites work as a binder in this recipe, holding the big granola clusters together before, during, and after baking. You need 2 large egg whites, or if you’re using carton egg whites from the store, about 4 Tablespoons is plenty. Do not leave out the egg whites.
- Pumpkin: Canned pumpkin puree is ideal here. You won’t use the entire can, only 1/2 cup, so check out all of these recipes to make with leftover pumpkin puree to get through the rest of your can.
- Coconut Oil: Do not leave this out! The fat keeps granola from turning into a mushy mess and adds crunch and richness to every cluster. You can use vegetable oil or melted butter instead if needed.
- Maple Syrup: Pure maple syrup adds flavor and sweetness and you’ll appreciate that most of the sugar in this recipe is unrefined. Use honey or brown rice syrup instead if desired.
- Brown Sugar: I tested this granola without the brown sugar and, sadly, it wasn’t very tasty—completely bland pumpkin. There’s only 3 Tablespoons of brown sugar total, which isn’t much divided over about 5+ cups of granola. The brown sugar will lightly caramelize over the oats. If you prefer, you can use coconut sugar instead.
Not a fan of pumpkin? You might enjoy this maple almond cranberry granola or these maple almond granola clusters instead.
Add-Ins & Extras
The wonderful thing about this recipe, and many of my other granola recipes, is that you can mix and match your add-ins based on what you like and/or what you have on hand.
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, aka pepitas? Add more pecans or skip them completely.
- Add chocolate chips, white chocolate chips, or butterscotch chips to the granola as it cools.
- Add 2 Tablespoons of unsweetened natural or dutch-process cocoa powder with the wet ingredients for chocolate pumpkin granola.
Mix the dry ingredients together, including the oats, spices, and some add-ins. Separately, mix the wet ingredients together and then pour over the dry ingredients:
Note: Add the dried cranberries AFTER baking; otherwise they will burn.
Success Tip: Don’t Crowd the Baking Sheet
Before baking, the pumpkin granola mixture is very wet. In order for it to bake properly and become crunchy, you must give the granola some breathing room on the lined baking sheet. My #1 piece of advice is to divide the granola mixture between 2 lined baking sheets. Spread it out into an even layer, with plenty of room. This lets the oven’s heat reach every single cluster, to crisp it up.
Stir the granola often as it bakes because this helps prevent it from over-cooking or burning.
Each bite of the granola tastes like lightly sweetened spiced pumpkin with toasted pecans and chewy dried cranberries. There are so many ways to enjoy this! Cereal-style with milk, spooned over yogurt or a smoothie bowl (like this pumpkin protein smoothie!), layered parfait-style with chopped apples and yogurt, or enjoy plain as a take-along snack.
You could even use this as the crunchy topping on soft, maple vanilla baked pears. Delicious!
Some Other Healthy Fall Recipes
- Baked Pumpkin Oatmeal Cups
- Healthy Apple Muffins & Applesauce Muffins
- Baked Apples
- Morning Glory Muffins
- Pumpkin Chocolate Chip Granola Bars
Crunchy Pumpkin Spice Granola
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 5 cups
- Category: Snacks
- Method: Baking
- Cuisine: American
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.
- 3 and 3/4 cups (319g) old-fashioned whole rolled oats
- 2/3 cup (85g) unsweetened shredded coconut (leave out if desired)
- 2/3 cup (95g) pepitas (pumpkin seeds)
- 1 cup (125g) halved or chopped pecans
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- 1/8 teaspoon salt
- 2 large egg whites, at room temperature
- 1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter)
- 1/2 cup (115g) pumpkin puree
- 1/2 cup (120ml) pure maple syrup
- 3 Tablespoons (38g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 2/3 cup (95g) dried cranberries
- Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- In a large bowl, stir the oats, coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
- In a medium bowl, whisk the egg whites for about 1 minute. Then whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
- Spread mixture out onto prepared baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10–15 minutes to prevent burning.
- Allow granola to cool for 20 minutes on the baking sheets. Granola gets crunchier as it cools. Pour into a large bowl and stir in the dried cranberries.
- Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin.
- Make Ahead Instructions: Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months.
- Substitutions: Be sure to read the text of the post for substitution options.
- Add Uncooked Quinoa: You can add 1/4 cup uncooked quinoa to this recipe and I often do for extra crunch! Mix in with the dry ingredients (the oat mixture).
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores, or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 2 teaspoons of cinnamon—you will still add that.
Keywords: pumpkin spice granola
Reader Comments & Reviews
I was wondering if you can add a tablespoon of chia seeds?
Hi Kristy, absolutely!
My husband came home, walked into the kitchen, and said: It smells like Thanksgiving! The aroma of this granola baking is amazing! I found the recipe looking for ways to use leftover pumpkin puree – thank you for all the ideas! This recipe was fun to make and delicious! I will remake it at the holidays when our family is all together!
I have been using the same granola recipe for years and I was a little doubtful that this recipe would be better. But it is!!! I love how crunchy it is and not too sweet. This will now be my go-to recipe! Thank you!
Made this today and it is delicious! I used vanilla bean infused maple syrup and subbed almonds for the pecans. I cooked using convection at 300
Degrees for about 30 minutes stirring every 5 minutes and it came out perfect. Great fall flavor but not overpowering at all which is nice. Looking forward to adding to my yogurt and ice cream. Yum!
what can i use in place of pumpkin puree? Maybe apple butter
Hi Marie! You might enjoy this maple almond cranberry granola instead.
Sooooo good!!! How do you get the granola to stay in clusters instead of crumbly? When I stir it, I feel like I’m breaking apart the clusters. Any tips??
Hi Hannah! If you find that the larger chunks/clusters of the granola mixture are breaking apart when mixing, when you spread the granola on the baking sheets, you can meld some of the mixture back together with a spoon to make larger clusters.
Just made this last night and had it for breakfast this morning.
This is a great recipe to use pumpkin puree!
And thanks for making it so substitution-friendly.
Never going back to store-bought granola again 🙂
How long can this recipe store outside the fridge ? (Given that it has pumpkin pure )
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.
Substitution for the egg whites? Or can I simply leave that out?
If you don’t wish to add egg whites, use about 2 extra tablespoons coconut oil.
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.
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!
Yep, uncooked quinoa 🙂
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!
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 🙂
Absolutely! You can freeze for up to 2-3 months.
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!
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!!! 🙂
Can I use quick oats? That is all I have at home!
Connie– definitely. That should be just fine here! I prefer whole rolled oats because they have more texture.
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.
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!!!
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!
I’m making this for the second time. It’s so good and satisfies that crunchy urge! I use dries cherries instead of cranberries.
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?
I think around day 5 it begins to slowly lose crunch.
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 🙂
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.
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!!
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!
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 🙂
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.
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!!
I thought this recipe was very good. I made it according to you specs.
I do have one question about the constancy. I would like more clusters but I seem to be breaking them up as I turn the granola. Is there a step of the process I am doing incorrectly?
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!
Not a silly question at all! If it’s not prewashed, then yes it should be rinsed and dried before use. Enjoy Christine!
Can’t wait to try this! Just bought cinnamon maple syrup that I’ll use. I’m giving it as Christmas gifts, how long does it keep?
Hi Jody! See step 6: Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin. Hope it’s a hit!