Easy Pumpkin Spice Granola

This Pumpkin Spice Granola is my favorite breakfast treat! It’s packed with oats and pecans, sweetened with a little maple syrup, and provides a fantastic amount of energy. Make this pumpkin granola recipe to munch on throughout the week or toss some in your morning smoothie!

overhead of a glass jar filled and surrounded by pumpkin spice granola

Homemade Pumpkin Spice Granola

Homemade granola is a great replacement for store-bought varieties, and it tastes so much better. Plus, it’s extra crispy fresh out of the oven with no time to go stale before it hits your bowl.

The secret to this maple pecan granola? Just a touch of pumpkin puree and pumpkin pie spice. It’s enough to get you in the mood for cooler weather without overwhelming your senses. Cinnamon adds extra warmth, and each bite is perfectly sweet from the combo of brown sugar and pure maple syrup.

Even better, this pumpkin granola recipe is naturally vegan and gluten free! If you need a nut-free version, simply swap the pecans for pepitas (pumpkin seeds).

Why You Will Love Pumpkin Granola

  • Loads of fall flavor – this pairs well with our pumpkin spice latte
  • Boost of energy – packed with protein, fiber, and healthy fats
  • Makes a big batch – munch throughout the week or package up for gifts
  • Enjoy different ways – filling enough for breakfast, sweet enough for dessert
mixing pumpkin granola in a large bowl

How To Make This Pumpkin Granola Recipe

This recipe is so quick and easy! One batch makes about 24 quarter-cup servings, so you can bake it once and eat a little at a time for the next few weeks.

Grab The Right Ingredients

Sometimes simple recipes are the least flexible, and this is one of them! Be sure to use these specific ingredients for the best results:

  • Oats – Use regular old-fashioned here, not quick cook or steel cut oats.
  • Pumpkin – Look for pure pumpkin or canned pumpkin puree. Pumpkin pie filling has added sugar and spices that will affect the sweetness of your maple pecan granola.
  • Maple Syrup – Skip the processed imitation version and reach for the pure stuff!
  • Coconut Oil – Opt for refined over virgin for a more neutral flavor. It will try to separate when heated with the pumpkin and maple syrup, and that is ok. Just get it mixed enough that it stays mostly together when poured over the dry mixture.
pumpkin granola spread out on a parchment lined baking sheet

Spread It Evenly

Once everything is mixed together, grab a large cookie sheet and cover it with parchment paper. Spread out the pumpkin granola in an even, mostly flat layer before placing it in the oven.

(This is not a great picture of an even spread, because this is an “after shot.”)

While it’s baking, you want to keep an eye on it so that it doesn’t burn. I like to take a spatula and turn the granola over in spots, then pat it back down so it’s even again — do this every ten minutes or so.

TBK’s Pro Tip:

Keep an eye on your pumpkin granola while it cooks. When it’s done, the oats should turn a few shades darker, and your granola will look crisp with the sugar and spices clinging to the oats.

Cool To Room Temperature

Now comes the hardest part — leaving your pumpkin spice granola alone to cool!

Don’t be tempted to pop the pan in the fridge to try and speed up the process. The rapid change in temperature will cause the maple syrup coating to harden, making the granola difficult to chew.

baked maple granola spread out on a baking sheet

Frequently Asked Questions About Maple Granola

Why is my granola not crunchy?

The biggest culprit for soft or soggy granola is oven temperature! It’s important to bake your oat mixture low and slow so it has a chance to dry out completely. Higher temperatures will simply cause the nuts and oats to burn, especially when coated with sugar that caramelizes in the heat.

Stirring occasionally will also help everything to dry out evenly and consistently. Finally, homemade granola will continue to crisp up as it cools, so leave it be for a few hours before transferring to a storage container.

How should homemade granola be stored?

Store your pumpkin spice granola in an airtight container for 1-2 weeks at room temperature. You can also freeze it for up to 3 months — just be sure to thaw it on the counter before digging in.

What’s the best way to eat maple pecan granola?

There are so many uses for homemade granola. Personally, I eat this maple pecan granola the same as cereal. Add a splash of coconut milk, maybe whatever berries you have in the fridge, possibly some chia seeds for extra crunch — what an amazing start to the day!

Granola also works great with smoothies. Just toss in your normal smoothie ingredients, then add about a half cup of maple granola to give it additional texture and flavor. If you’re like my husband and prefer to chew your smoothie, add in a cup or more!

Did I mention yogurt? Sprinkle some maple granola over plain or vanilla yogurt. It’s a great way to pack in some probiotics with your protein. Homemade granola is also a great topper for pancakes, waffles, oatmeal, kefir, and overnight oats.

maple pecan granola in and around an open mason jar

Granola Makes a Great Fall Gift!

This maple granola recipe makes about two dozen servings. You can fill up a mason jar and still have plenty left over. If you wrap the top of the jar with some fall foliage or raffia ribbon, it looks super cute! Pumpkin spice granola is also great to take to a neighbor or friend!

More Fall Breakfast Recipes:

Pumpkin Banana Muffins

Apple Cinnamon Bread

Sweet Potato Egg Skillet

Carrot Cake Pancakes

Pumpkin Spice Granola
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5 from 2 votes

Pumpkin Spice Granola

This pumpkin spice granola is packed with oats and pecans. Sweetened with maple syrup, it provides a fantastic amount of breakfast energy!
Course Side Dish, Snack
Cuisine American
Keyword breakfast, granola, pumpkin spice


  • oven
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Calories 139kcal


  • 4 cups oats
  • 1 & 1/2 cups chopped pecans
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 tablespoons pure pumpkin
  • 1/3 cup maple syrup
  • 2 tablespoons coconut oil


  • Preheat oven to 300 degrees.
  • In a large bowl mix together: oats, chopped pecans, brownsugar, cinnamon, pumpkin pie spice, and salt.
  • In a small saucepan, combine coconut oil, maple syrup and purepumpkin. Stir until warm and well combined, (the coconut oil will try toseparate from the maple syrup).  
  • Pour wet mixture into the bowl and stir until all of the ingredients are well mixed.
  • Cover a large cookie sheet pan with parchment paper. Then spread the mixture evenly over the pan, creating as thin a layer as possible.
  • Bake for 30-40 minutes.
  • Using caution, with a long spatula, flip the mixture over and re-spread every 5-10 minutes.


Serving: 0.25cup | Calories: 139kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 51mg | Potassium: 96mg | Fiber: 2g | Sugar: 8g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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