Pumpkin granola is loaded with cinnamon, pumpkin puree, pumpkin seeds, and dried cranberries for the ultimate cozy fall breakfast or snack.

Pumpkin granola turns your kitchen into a cozy fall bakery in about an hour flat. It’s loaded with cinnamon, pumpkin pie spice, real pumpkin puree, and crunchy pumpkin seeds, then studded with sweet-tart dried cranberries once it cools. This is my go-to homemade granola recipe every fall. I keep a big jar of it in the pantry for snacking and adding to yogurt for breakfast.

 

It’s the fall version of my Vanilla Granola, and honestly I think I like it even more. Pumpkin, cinnamon, and pumpkin seeds blend together perfectly, and it’s just as good sprinkled over vanilla yogurt as it is eaten plain by the handful.

Ingredients You’ll Need

• Old fashioned oats: Use old-fashioned rolled oats, not quick oats or steel-cut, for the best chew and texture.
• Pumpkin puree: Plain canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices mixed in.
• Cinnamon and pumpkin pie spice: Both go into the oat mixture for layered fall flavor.
• Maple syrup: Adds sweetness and helps everything clump together as it bakes.
• Oil: Vegetable, avocado, or canola oil all work well here.
• Pumpkin seeds: Also called pepitas — they add crunch and even more pumpkin flavor.
• Dried cranberries: Stirred in after baking for a chewy, tart contrast to the warm spices.

How To Make Pumpkin Granola

• Mix the dry ingredients: In a large bowl, stir together the oats, pumpkin seeds, brown sugar, cinnamon, and pumpkin pie spice until evenly combined.
• Mix the wet ingredients: In a separate bowl, whisk together the pumpkin puree, oil, maple syrup, and vanilla until smooth.
• Combine: Pour the wet mixture over the oats and stir until everything is evenly coated.
• Bake: Spread onto a parchment-lined baking sheet and bake at 325°F for 45 minutes, stirring every 15 minutes so it bakes evenly.
• Cool completely: Let the granola cool fully on the pan — this is what makes it crisp up.
• Add the cranberries: Once cool, mix in the dried cranberries and store in an airtight container.

Recipe Tips

• Don’t skip the stirring: Stirring every 15 minutes keeps the edges from burning while the granola bakes low and slow.
• Let it cool completely: Granola crisps up as it cools, so resist tasting it warm off the pan — pulling it too soon leaves it chewy instead of crunchy.
• Want bigger clusters? Try pressing the mixture firmly into an even layer before baking and stirring less often. Once it is done baking you can break it apart into the size clusters you like.

Recipe Variations

• More Nuts: I’ve made this with chopped pecans or walnuts in addition to the pumpkin seeds, I like to add about 1/2 cup.
• Add Coconut. If you are a fan of coconut adding about 1/2 cup adds great flavor to each bite.
• Skip the cranberries: Leave them out, or stir in chocolate chips instead once the granola has cooled completely.

Storage

• Room temperature: Store in an airtight container at room temperature for up to 2 weeks.
• Freezer: Freeze in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature.