Pumpkin Spice Granola

Pumpkin spice granola is one of my favorite things to make when the weather starts to turn. It's full of warm fall spices, crunchy nuts and seeds, and just enough maple syrup to make it feel like a treat while still being a wholesome way to start the day. A little pumpkin puree adds seasonal flavor and helps bind everything together, while olive oil gives the granola a lovely crisp texture.

I use a combination of walnuts and pumpkin seeds here, but you can easily swap in your favorite nuts or seeds depending on what's in the pantry. I relied on my homemade pumpkin spice blend, and for a little twist, my apple pie spice recipe is also nice! This granola is especially good scattered over a big bowl of yogurt with sliced apples or pears, though I'll happily eat a handful straight from the jar, too.

Like my gluten free granola, almond granola, and coconut granola recipes, all of the ingredients here are naturally gluten-free, making this a go-to choice for a quick autumnal breakfast.

Recipe Ingredients

Here's a glance at what you need to make this seasonal favorite. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Old-fashioned rolled oats - Important! For that crisp-chewy granola texture, you will always want to use rolled oats rather than quick oats.
• Pumpkin seeds - It just wouldn't be pumpkin spice granola without pumpkin seeds!
• Walnuts - I love the combination of walnuts with the pumpkin seeds here. You can experiment with other nuts - see below.
• Pumpkin spice blend - Grab a jar or make my homemade pumpkin spice blend. Or try your own combination of ground spices.
• Salt - I use fine sea salt and table salt is great, too.
• Pumpkin puree - Use pure pumpkin puree rather than pumpkin pie puree (already sweetened and spiced). When I'm organized, I use homemade pumpkin puree.
• Maple syrup - I love maple syrup for sweetening granola both for its flavor and added moisture. You could also use brown sugar.
• Olive oil - I always use extra-virgin olive oil.

Pumpkin Spice Granola Variations

• Try different nuts. Swap the walnuts for pecans, sliced almonds, or chopped hazelnuts.
• Add dried fruit. Stir in dried cranberries, raisins, or chopped dried apples or pears after the granola has cooled.
• Adjust the spices. Instead of a pumpkin spice blend, you could use a mix of cinnamon, nutmeg, ginger, and cloves to your taste.
• Add chocolate. For a sweeter, treat-like granola, mix in a handful dark chocolate chips once the granola is completely cool (note: my preferred variation!).

Tips for Making Pumpkin Spice Granola

• Use old-fashioned rolled oats. I always use rolled oats when I make granola because they give the granola its hearty texture. Quick oats make a much finer granola that's, well, less granola-y.
• Stir or press. Give the granola a good stir halfway through baking so that it browns evenly. For clusters, press the granola down lightly with the back of a wooden spoon after stirring and then let it cool undisturbed so that it sets up a bit.
• Keep an eye on the oven. The pumpkin puree adds moisture, so this granola may need a little longer to crisp up than a basic granola. It will also continue to firm as it cools.
• Switch up the nuts and seeds. Pecans, almonds, sunflower seeds, or extra pumpkin seeds are all good options here. Just keep the total amount about the same.
• Let it cool completely. Make sure the granola is fully cool before transferring it to a jar or airtight container. Storing it while it's still warm can trap moisture and soften the texture.
• It may not be as crisp as regular granola. The pumpkin puree holds its own moisture, so note that the granola may soften more quickly than your familiar batch. It's still delicious!
• Make it your own. Once the granola has cooled, you can add raisins, dried cranberries, chopped dried apples, or a handful of chocolate chips for extra sweetness and texture (yum!)
• To serve: I am a huge yogurt fan, so I love a heaping helping of pumpkin spice granola atop a bowl of Greek yogurt or regular yogurt. Your favorite milk or non-dairy milk is also perfect. Or, sprinkle granola on top of a scoop of no churn pumpkin ice cream.

How to Store Pumpkin Spice Granola

• Counter - Store cooled granola in an airtight, sealable container at room temperature for up to 2 weeks. (Large Mason jars work well.)
• Freezer - Transfer the cooled granola to a freezer-safe, sealable bag and keep it in the freezer for up to 3 months.