Two small bowls of pumpkin granola with plain Greek yogurt and a jar full of pumpkin spice granola on a white background.

Pumpkin Granola

Author: Stephanie Kay

This gluten-free pumpkin granola recipe is perfect for fall and makes a wonderful breakfast or snack.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 cups (16 servings) 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
Units Scale



  1. Preheat the oven to 325°F and line a large baking sheet with parchment paper.
  2. In a large bowl, add the pumpkin puree, maple syrup, brown sugar, olive oil, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt, and whisk until well combined.
  3. Add the rolled oats, pecans, and pumpkin seeds, and stir again until well combined.
  4. Transfer the granola mixture to the prepared baking sheet, spreading it out evenly, without overcrowding the pan. If your pan is too small, use a second baking sheet or cook the granola in batches. Once on the pan, gently press the granola into the pan with the back of a wooden spoon or spatula – this will help to create clumps.
  5. Transfer the baking sheet to the oven and bake for 15 minutes, remove it from the oven and give it a good stir, then return it to the oven for an additional 15-20 minutes until golden and crispy.
  6. Once baked, remove the pan from the oven and allow the granola to cool completely. Serve pumpkin granola with milk or yogurt and toppings of your choice.
  7. Any leftover granola can be stored in an airtight container or bag for up to 2-3 weeks at room temperature or up to 3 months in the freezer.
YouTube video


To Use Pumpkie Pie Spice: Omit the cinnamon, ginger, nutmeg, and cloves, and use 1 1/2 teaspoons of pumpkin pie spice mix.