Made with pumpkin puree, pumpkin spice and crunchy pecans, this homemade Pumpkin Spice Granola is entirely plant-based and perfect for cozy mornings.
If you enjoy experimenting with flavors in homemade baked goods, try the delicious banana bread granola for a no-refined-sugar option with pronounced banana flavor.
Not sure what to pair with granola? Check the recipe ideas in the suggestions section below for creative ways to use it.
🎃 Why bake it
- Makes a thoughtful fall gift — let it cool, jar it, and present it to someone special.
- Produces large, crunchy clusters while using only plant-based ingredients.
- High in fiber, healthy fats and some protein, making it a satisfying breakfast or snack.
📃 Ingredients and substitutions
Pumpkin puree. Use 100% pumpkin puree (not pumpkin pie filling).
Almond oil. Substitute with coconut oil, olive oil, or another neutral vegetable oil if preferred.
Pumpkin spice. A warm blend of cinnamon, nutmeg, ginger, cloves and allspice. If you don’t have a mix on hand, make your own with the proportions below.
Homemade Pumpkin Pie Spice
Combine in a small bowl:
- 2 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 1½ teaspoons ground nutmeg
- ⅔ teaspoon allspice
- ⅔ teaspoon cloves
Mix well and store in a sealed container to preserve aroma and flavor.
See the recipe card for exact measurements and full ingredient list.
🥣 How to make it
This recipe uses both pumpkin puree and pumpkin spice for a true pumpkin granola flavor.
Step 1. In a large bowl, mix the wet and dry ingredients until evenly combined.
Step 2. Spread the granola in an even, thin layer on a lined baking sheet. Bake for about 45 minutes at 250°F (use the middle or middle-lower oven rack).
Because pumpkin puree adds moisture, a lower temperature and longer bake time help dry the granola without burning the bottom. Bake at 250°F for roughly 30–45 minutes per batch and check at 35 minutes to avoid over-browning.
✔️ Expert tips
- Check at 35 minutes. Ovens vary; start checking early to prevent overbaking.
- For large clusters: Don’t stir while baking, spread an even thin layer, avoid large gaps between pieces (but don’t overcrowd), and let the granola cool completely before breaking it into clusters.
🧇 What to serve with it
Delicious serving ideas:
- Sprinkle over pumpkin pancakes and drizzle with apple brown sugar syrup for an indulgent fall breakfast.
- Mix into yogurt with apple butter for a comforting seasonal parfait.
- Use as a topping for baked fruit, oatmeal, or smoothie bowls for added texture and flavor.
🙋🏻♀️ Questions you might have
Store in an airtight container at room temperature, away from direct sunlight. Properly stored, it stays crunchy for up to four weeks.
Crunch requires correct baking time and temperature. Baking too hot will brown the granola before it dries properly. Follow the low-and-slow approach and allow it to cool completely.
I don’t recommend using only quick or instant oats. Rolled oats give better texture and hold up during the longer baking time; quick oats can lead to a less textured, faster-baking granola.
🎃 More Fall Recipes
-
Vegan Apple Bread
-
Fall Fruit Salad (With Apples, Pears and Cranberries)
-
Apple Brown Sugar Syrup
-
Sourdough Cereal Pumpkin Pancakes
If you try this Fall Pumpkin Granola, please leave a star rating and share how it turned out in the comments below!
📖 Recipe
Fall Pumpkin Spice Granola
Tatiana Kamakura
Equipment
- Baking sheet
- Parchment paper or silicone mat
Ingredients
- ½ cup pumpkin puree
- ½ cup maple syrup
- ¼ cup almond oil or olive oil
- 3½ cups rolled oats
- 1⅓ cups pecans
- 1½ teaspoons pumpkin pie spice
- ⅓ cup hemp seeds or pepitas (pumpkin seeds)
- ¼ teaspoon salt
Instructions
- Preheat oven to 250°F. Line a rectangular baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together pumpkin puree, maple syrup and almond oil until smooth.
- In a large bowl, combine rolled oats, pecans, hemp seeds, salt and pumpkin pie spice.
- Pour the wet mixture over the dry ingredients and stir until evenly coated.
- Spread half the granola in a thin, even layer on the prepared baking sheet. Avoid making the layer too thick.
- Bake for 30–45 minutes at 250°F on the middle or middle-lower shelf, until the top is lightly golden. It may not feel crunchy straight from the oven.
- Allow the granola to cool completely before breaking into clusters.
- Store in an airtight container at room temperature.
Notes
For big clusters: Don’t stir while baking or immediately after removing from the oven — let it cool and then break into chunks. Spread in a thin, even layer and avoid overcrowding the sheet. Don’t overbake.
Homemade pumpkin pie spice: 2 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1½ teaspoons ground nutmeg, ⅔ teaspoon allspice and ⅔ teaspoon cloves. Mix and store in a sealed container.
Nutrition
Serving: 1 | Calories: 176 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 10 g | Fiber: 3 g | Sugar: 8 g
Let us know how it was!