Pumpkin Granola

Pumpkin week is winding down, but I still have another delicious fall recipe to share—Pumpkin Granola. It is full of warm seasonal flavor and makes an easy breakfast or snack. I especially like it sprinkled over vanilla yogurt, but it is just as good eaten by the handful.

This granola is also very simple to make. Mine turned out a little softer, which I actually enjoyed, but if you prefer a crunchier granola, you can simply bake it a little longer to dry it out more.

Pumpkin granola also makes a thoughtful homemade gift in the fall. Package it in a cute jar or cellophane bag, tie it with a ribbon, and you have an easy little gift for a Thanksgiving host, neighbor, teacher, or friend.

The recipe calls for pepitas, which are shelled pumpkin seeds with a light green color. I have found them in the bulk or health food section of the grocery store. If you cannot find pepitas, almonds, walnuts, pecans, or sunflower seeds would all make great substitutes.

Ingredients for Pumpkin Granola

• ROLLED OATS (AKA Old Fashioned Oats) – Rolled oats make up the hearty base of the granola. They hold up well during baking and give the finished granola its chewy, wholesome texture.
• PUMPKIN PIE SPICE – Pumpkin pie spice adds classic fall flavor with a blend of warm spices such as cinnamon, nutmeg, ginger, and cloves.
• GROUND CINNAMON – Cinnamon adds extra warmth and helps boost the cozy pumpkin-spice flavor.
• NUTMEG – Nutmeg adds a slightly sweet, nutty spice note that pairs especially well with pumpkin and cinnamon.
• SALT – Salt balances the sweetness and helps bring out the flavors of the spices, maple syrup, and pumpkin.
• BROWN SUGAR – Brown sugar adds sweetness and a warm, caramel-like flavor. It also helps the granola brown as it bakes.
• PUMPKIN PUREE – Pumpkin puree adds moisture, color, and real pumpkin flavor. Be sure to use plain pumpkin puree, not pumpkin pie filling.
• APPLESAUCE – Applesauce adds extra moisture and a little natural sweetness while helping bind the granola mixture together.
• MAPLE SYRUP – Maple syrup adds sweetness and a rich fall flavor that works beautifully with pumpkin and warm spices.
• VANILLA EXTRACT – Vanilla adds a soft, sweet background flavor and helps round out the spices.
• DRIED CRANBERRIES – Dried cranberries add chewy texture and a sweet-tart flavor that contrasts nicely with the warm pumpkin granola.
• PEPITAS – Pepitas are shelled pumpkin seeds that add crunch and a mild nutty flavor. If you cannot find them, use sunflower seeds or nuts like almonds, walnuts, or pecans instead.

Instructions for Pumpkin Granola

Preheat the oven to 325°F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, stir together the rolled oats, pumpkin pie spice, cinnamon, nutmeg, and salt until evenly combined.

In a separate medium bowl, whisk together the brown sugar, pumpkin puree, applesauce, maple syrup, and vanilla until smooth.

Pour the wet mixture over the oats and stir until everything is evenly coated. The mixture will be moist.

Spread the oat mixture into an even layer on the prepared baking sheet.

Bake for 20 minutes, then remove the pan from the oven and stir the granola well. Return it to the oven and bake for another 15–20 minutes, or until the granola is golden brown and as crisp as you like it.

Remove the granola from the oven and toss in the dried cranberries and pepitas while it is still warm.

Let the batch of granola cool completely on the baking sheet before transferring it to an airtight container for storage.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?
Rolled oats work best because they hold their texture during baking. Quick oats can make the granola softer and less hearty.

Can I make this granola crunchier?
Yes. Bake it a little longer, stirring occasionally, until it reaches your preferred texture. Watch it closely near the end so it doesn’t burn.

Do I need to use pepitas?
No. You can substitute almonds, pecans, walnuts, or sunflower seeds.

Can I use homemade pumpkin puree?
Yes, as long as it is fairly thick and not watery. If it is very loose, strain off some of the excess liquid first.

Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains sugar and spices and can throw off the recipe’s balance. Use plain pumpkin puree.

Can I leave out the dried cranberries?
Absolutely. You can omit them or replace them with raisins, dried cherries, or another dried fruit you like.

How do I keep the granola from getting soggy?
Bake it until fully dried, then let it cool completely before storing. Putting warm granola into a container can trap moisture and soften it.

How should I store Pumpkin Granola?
Store it in an airtight container at room temperature once it has cooled completely.

How long will homemade granola keep?
It is best within about 1–2 weeks when stored airtight at room temperature.

Can I freeze Pumpkin Granola?
Yes. Freeze it in an airtight container or freezer bag, then let it come back to room temperature before serving.

What can I serve with Pumpkin Granola?
It is great with yogurt, milk, fresh fruit, or simply eaten by the handful as a snack.

Tips and Tricks

• Spread the granola in an even layer.
  Keeping the mixture evenly spread on the baking sheet helps it bake and dry out at the same rate.
• Stir halfway through baking. Giving the granola a good stir after 20 minutes helps prevent the edges from getting too dark and promotes more even browning.
• Bake a little longer for extra crunch. Because the pumpkin and applesauce add moisture, this granola can be softer than traditional granola. If you prefer it crisp, bake it a few extra minutes and watch it closely.
• Add the cranberries and pepitas after baking. Stir them in once the granola comes out of the oven so the dried fruit doesn’t get tough and the pepitas keep their texture.
• Let it cool completely before storing. The granola will continue to crisp as it cools. Make sure it is completely cool before transferring it to an airtight container so trapped steam doesn’t make it soft.

For more recipes like this, try:

• Brown Butter Butterscotch Pumpkin Bread
• Pumpkin Scones (Utah Version)
• No Yeast Pumpkin Cinnamon Rolls
• Pumpkin Baked Muesli

This recipe is adapted from Two Peas and Their Pod.