Pumpkin Spice Granola

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Homemade Pumpkin Spice Granola is perfect for keeping on hand for quick breakfasts throughout the week!

Pumpkin Spice Granola 1

I try not to, but every time my pantry granola stash runs low I have a strange sense of urgency to hurry up and make a new batch.  I have no idea why this is, but for some strange reason granola has that effect on me…I guess I just love having it around.

Pumpkin Spice Granola 2

This seasonally-flavored batch is especially wonderful. It’s great as pre-workout fuel, a healthy mid-morning or afternoon snack (especially for my niece who adores it), or a festive addition to brunch for guests who arrive unexpectedly ravenous mid-morning on a Saturday (not that I’m talking to anyone in particular ;) ).

For as much as I eat granola and as many variations that I make of it, I’m surprised that this is only the second recipe for granola that I’m sharing here. Here’s my first granola recipe…but be nice, I had only been blogging for two months then, and my pictures definitely left a lot to be desired, lol!

Pumpkin Spice Granola 3

Pumpkin Spice Granola
Prep time: 
Cook time: 
Total time: 
Yield: About 7 cups, or 14 (1/2 cup) servings
Homemade Pumpkin Spice Granola is perfect for keeping on hand for quick breakfasts throughout the week!
  • 1 cup pumpkin puree
  • 6 tablespoons virgin coconut oil (or avocado oil)
  • ¾ cup brown sugar, lightly packed (or coconut sugar)
  • 1¼ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon cloves
  • ¼ + ⅛ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 5 cups old-fashioned rolled oats
  • 2 cups raw, unsalted sunflower seeds (or any raw, unsalted seeds or nuts)
  1. Preheat oven to 350F.
  2. Combine the pumpkin, coconut oil, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan over medium heat. Bring to a simmer, whisking occasionally to break up any clumps of brown sugar, and then turn off the heat. Stir together the pumpkin mixture with the oats and sunflower seeds in a large bowl.
  3. Spread the mixture in an even layer on a large baking sheet and bake for about 40 to 50 minutes or until the moisture is gone and the granola is golden, toasted, and slightly crunchy, stirring every 10 minutes.
  4. Cool completely, and then store in an airtight container at room temperature for up to 3 months.
Sweetness: I used ¾ cup of brown sugar in this recipe and it passed the Mike test, who likes his cereals on the sweet side. I don’t like my stuff quite as sweet and I would be happy with just ½ cup. You can reduce the amount of sugar down to ¼ cup if you prefer.

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  1. says

    This sounds fantastic—I love granola, and pumpkin spice sounds perfect for this time of year (and I’m imagining it on my greek yogurt)…

  2. says

    I’ve never really gotten into granola, but I bet it’s because I’ve only ever had super sweet storebought flavors. Give me a bowl of this and I’m certain I’d be won over.

  3. says

    Ok I just bookmarked this recipe. It is forecast to rain this weekend and I think I found the perfect stay-in breakfast + snack. This sounds and looks delicious!!

  4. says

    I completely agree with your choice of making it less sweet.
    This would be perfect on my morning yogurt ;O)

    Have a nice weekend Faith.

    Ciao for now,

  5. says

    I love granola too! Though we hardly ever have it. Hegui isn’t a “breakfast cereal” kind of guy. Too bad. I’m going to turn to your first granola post now.

  6. says

    I love granola too and always think I’m going to make some when I see a blog for it like this, and then forget! What’s up with that? I like this fall-inspired granola, and I actually think your first granola post is lovely!

    • admin says

      Tania, There is truly no end to pumpkin’s versatility…like any squash, it is amazing. Hope you enjoy the granola if you try it!

  7. says

    I love your new look, Faith!
    I love the round cutting or serving board. I have been looking for some round ones – dark and light – and thick and rustic – not easy to find, for me. Your recipe looks delicious. I am going to snoop a bit more… there may be some cookie dough recipes I am missing. ;)
    Just retired, back from Italy, and don’t plan to miss anymore of your incredible posts!

    • admin says

      Valerie, Lol, sorry to disappoint, but I haven’t posted any cookie dough recipes lately. ;) I’ll have to come up with one just for you soon though! Hope you had a wonderful trip! Faith

  8. says

    This would be such a great gift to give loved ones for Thanksgiving. I want to make a batch ASAP! Thank you for sharing such an inspiring recipe. I just finished eating but am already hungry again. (I would love a bowl of this and ice-cream) Much love from Austin!

  9. says

    I can understand that. Granola is such a staple that your pantry feels off-kilter if it’s missing in action on the shelves. I always have some on hand, too. It’s great for topping yogurt or just munching by the handful.

  10. says

    I just made a batch of granola to tide me over for the next month. I wish I would have seen this recipe first. The pumpkin puree must taste wonderful in it.

  11. says

    I’m a huge granola fan and start to get a bit antsy when my stash runs low as well. I love the look of this fall inspired breakfast treat! Oh, and your pictures were great even back in the day. It’s fun to see how far you’ve come. :) Have a wonderful Thanksgiving holiday!

  12. says

    I make a lot of my own granola using two different recipes, but usually always the same base for both. Mine uses 1/4 cup brown sugar and apple juice as the sweeteners, which is what I’d probably stick with, though with pumpkin, a bit more brown sugar might be needed.

    I’ll have to try this. Thx!

  13. says

    Looking forward to trying this granola. Have a vegan friend who has a wheat/gluten allergy and will make it for her! Sounds scrumpdiliiscious! I might even try adding some dried cranberries to it, and pecans. A friend just introduced me to your granola recipe and I think I better check your site out!

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