Name: Crunchy Pumpkin Spice Granola Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 and 3/4 cups (319g) old-fashioned whole rolled oats; 2/3 cup (85g) unsweetened shredded coconut (optional); 2/3 cup (95g) pepitas (pumpkin seeds, raw or roasted); 1 cup (125g) halved or chopped pecans; 2 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice; 1/8 teaspoon salt; 2 large egg whites, at room temperature; 1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter); 1/2 cup (115g) pumpkin puree; 1/2 cup (120ml) pure maple syrup; 3 tablespoons (38g) packed light or dark brown sugar; 1 teaspoon pure vanilla extract; 2/3 cup (95g) dried cranberries

If you’re on the hunt for the ultimate cozy fall treat, I’ve got just the thing for you. This Crunchy Pumpkin Spice Granola Recipe is one of my absolute favorites to make when the leaves start turning and the air cools down. It’s loaded with warm spices, crunchy nuts, and that subtle pumpkin flavor that just screams autumn. I love how this granola turns out both crunchy and flavorful without being too sweet—perfect for breakfast, snacking, or even sprinkled on yogurt or ice cream. Stick around because I’m sharing all my tips to help you nail this delicious recipe!

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Why You’ll Love This Recipe

Irresistibly Crunchy: The secret is in the egg whites and slow baking, giving you that perfect crunch every time.
Fall Flavors Galore: Pumpkin pie spice, cinnamon, and pumpkin puree combine in a way that feels like a warm hug.
Nutty & Fruity Goodness: Pecans, pepitas, and dried cranberries add fantastic texture and flavor contrast.
Versatile & Easy to Make: You can customize the nuts or sweeteners, and it’s designed to fit into your busy schedule.

The image shows a close-up of crunchy granola scattered on a white marbled surface with a red spoon filled with granola placed near the center. The granola is made of golden-brown toasted oat clusters mixed with darker brown pecans, green pumpkin seeds, and dark red dried cranberries. The textures vary from rough and chunky oats and nuts to smooth seeds, creating a rich and inviting look. The red spoon contrasts strongly with the white background and the natural colors of the granola around it. photo taken with an iphone --ar 2:3 --v 7 - Crunchy Pumpkin Spice Granola, Pumpkin Spice Granola, Fall Breakfast Ideas, Healthy Pumpkin Granola, Cozy Autumn Snacks

Ingredients You’ll Need

The beauty of this Crunchy Pumpkin Spice Granola Recipe is in its balance — wholesome oats and seeds, warm spices, and just enough sweetness with pumpkin puree and maple syrup. The ingredients come together naturally to bring out that cozy fall vibe.

Flat lay of a small heap of old-fashioned whole rolled oats, a small mound of unsweetened shredded coconut flakes, a handful of raw pepitas (pumpkin seeds), a small pile of halved pecans, a small white ceramic bowl filled with ground cinnamon powder, another small white ceramic bowl with pumpkin pie spice powder, a tiny pinch of salt beside them, two whole clean uncracked brown eggs, a small white ceramic bowl holding melted coconut oil, a small white ceramic bowl with bright orange pumpkin puree, a small white ceramic bowl of amber pure maple syrup, a small white ceramic bowl of light brown packed brown sugar, a small white ceramic bowl containing clear vanilla extract, and a small pile of vibrant dried cranberries, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Crunchy Pumpkin Spice Granola, Pumpkin Spice Granola, Fall Breakfast Ideas, Healthy Pumpkin Granola, Cozy Autumn Snacks

Old-fashioned rolled oats: I prefer these for their perfect texture—not too fine, so you get lots of crunch.
Unsweetened shredded coconut: Adds a subtle tropical note and extra chewiness, but you can skip if you’re not a fan.
Pepitas (pumpkin seeds): These little gems boost the pumpkin theme and provide a delightful crunch.
Pecans: Toasted pecans bring that buttery, nutty flavor that makes the granola feel extra special.
Ground cinnamon and pumpkin pie spice: The star spices that give this granola its comforting aroma and warmth.
Salt: Just a pinch to balance out all the sweet flavors.
Egg whites: They coat the dry ingredients and help everything stick together crisply as it bakes.
Coconut oil: Melts right in for richness—swap with butter or vegetable oil if that’s what you have on hand.
Pumpkin puree: If you’ve ever wondered how to bake pumpkin into granola, this is your answer—it adds moisture and flavor without sogginess.
Pure maple syrup: My go-to sweetener because it’s natural and pairs beautifully with fall spices.
Light or dark brown sugar: Enhances the caramel notes and helps that crunchy texture develop.
Pure vanilla extract: Just a splash to round out the flavors and boost sweetness naturally.
Dried cranberries: Stirred in after baking so they stay chewy and tart—perfect balance to the crunchy nuts.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I adore this crunchy pumpkin spice granola is how easy it is to tweak. Whether you want it nut-free, extra sweet, or even grain-free, there’s always a simple swap you can make that suits your tastes — and I encourage you to play around with it!

Nut-free option: Swap pecans for extra pepitas or try toasted sunflower seeds instead—my nephew has a nut allergy and loves it this way.
Extra crunch: Sprinkle in some chopped almonds or walnuts if you want an even heartier bite.
Dairy-free version: Use coconut oil or avocado oil to keep it vegan and dairy-free without losing richness.
Spice it up: Add a pinch of ground ginger or nutmeg for a different warming flavor profile—I sometimes sneak in a little cardamom, too!

How to Make Crunchy Pumpkin Spice Granola Recipe

Step 1: Combine Your Dry Ingredients

Start by preheating your oven to 325°F (163°C) and lining two large baking sheets with silicone mats or parchment paper—this keeps the granola from sticking and promotes even browning. In a large bowl, toss together the rolled oats, shredded coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt. Mixing these ingredients thoroughly makes sure every crunchy bite is packed with flavor.

Step 2: Whisk Wet Ingredients Until Smooth

Next, in a medium bowl, whisk the room-temperature egg whites for about a minute—this helps them froth slightly so they coat the oats beautifully. Add the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla extract, whisking until everything blends smoothly. This wet mixture is what binds your granola and infuses it with that amazing pumpkin-spice goodness.

Step 3: Mix and Bake with Care

Pour the wet ingredients over the dry, and stir until every oat and nut is evenly coated. Spread the mixture evenly across your prepared baking sheets—don’t overcrowd or pile it up or it won’t crisp properly. Bake for 40 minutes, but here’s the key: stir every 10–15 minutes. I learned this trick the hard way after burning a whole batch! Regular stirring keeps the granola toasting evenly and developing that irresistible crunch.

Step 4: Cool and Add the Finishing Touch

Once out of the oven, let your granola bubble cool right on the baking sheets for about 20 minutes. This resting time lets all that heat and steam evaporate, giving you that perfectly crunchy texture. Finally, stir in the dried cranberries—they add a bright, chewy contrast that I really love. And if you can resist, it’s best to wait a bit before digging in because the crunch is worth it!

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Pro Tips for Making Crunchy Pumpkin Spice Granola Recipe

Whisk Egg Whites Well: Whisking the egg whites until just frothy helps the granola clump into crunchy clusters without becoming cake-like.
Even Layering Matters: Spreading the granola evenly on baking sheets ensures each piece crisps up rather than steams.
Don’t Skip Stirring: Stir every 10-15 minutes during baking to avoid burning and encourage golden, crunchy bits.
Cool Properly Before Storing: Let the granola cool completely on the sheets before transferring to an airtight container to keep its crunch.

How to Serve Crunchy Pumpkin Spice Granola Recipe

A close-up view of a white bowl filled with chunky granola clusters that have a golden-brown color and rough texture, mixed with whole pecans that are dark brown and ridged, green pumpkin seeds scattered throughout, and small pieces of deep red dried cranberries. The bowl is placed on top of a folded burnt orange cloth on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Crunchy Pumpkin Spice Granola, Pumpkin Spice Granola, Fall Breakfast Ideas, Healthy Pumpkin Granola, Cozy Autumn Snacks

Garnishes

I like to sprinkle a little extra cinnamon on top when serving, especially if I’m adding it to oatmeal or yogurt. A drizzle of honey or maple syrup on top just before eating adds a nice sweet touch, and if I’m feeling fancy, I’ll toss on some thin apple slices or fresh berries to brighten things up.

Side Dishes

This granola pairs wonderfully with creamy Greek yogurt or vanilla-flavored plant-based yogurts for a protein-packed breakfast. I also love it atop chia pudding or alongside a smoothie bowl to add that extra crunch and fall flavor.

Creative Ways to Present

For holiday brunches or gifting, I like to package this crunchy pumpkin spice granola in glass jars tied with twine and a cinnamon stick attached. It’s such a cozy, thoughtful gift! You can also layer it in parfait glasses with alternating layers of pumpkin mousse or spiced yogurt for a show-stopping dessert presentation.

Make Ahead and Storage

Storing Leftovers

I store my granola in an airtight container at room temperature, and it stays nicely crunchy for up to three weeks. Because of the pumpkin puree, it can lose some crispness over time, so I recommend enjoying it sooner rather than later for the best texture.

Freezing

If you want to keep it fresher longer, I’ve had good luck freezing granola in zip-top bags. Just thaw it at room temperature before serving, and give it a quick stir to break apart any clumps.

Reheating

If your granola softens over time, simply spread a portion on a baking sheet and warm it in a 300°F (150°C) oven for 5-7 minutes. This refreshes the crunch without over-toasting. I do this sometimes when I’m prepping breakfast ahead!

FAQs

Can I make this Crunchy Pumpkin Spice Granola Recipe vegan?

Absolutely! The main non-vegan ingredient here is the egg whites, which help bind the granola and add crunch. For a vegan version, you can try using aquafaba (the liquid from canned chickpeas) whipped to stiff peaks as a substitute. It may take some experimentation, but I’ve had friends successfully use it with great results. Just make sure you keep an eye on the baking time as it might differ slightly.
Why does the granola need egg whites?

Egg whites are key to achieving that perfect clumping and crunchiness in this Crunchy Pumpkin Spice Granola Recipe. They act like a glue that crisps up as it bakes and holds the oats and nuts together. Without them, your granola might bake up crumbly and less cohesive, but you can always experiment with alternatives like nut butter or syrup to bind the mix.
Can I use canned pumpkin puree?

Yes! I usually use canned pumpkin puree because it’s convenient and consistent, but if you have fresh cooked pumpkin mashed up, that works perfectly too. Just be sure it’s smooth and well-pureed to blend nicely with the wet ingredients.
How should I store leftover granola to keep it crunchy?

The best tip I’ve learned is to store your granola in an airtight container at room temperature, away from humidity and heat. Avoid storing it in the fridge since condensation can make it lose crunch. If you notice it softening over time, rebake it briefly in the oven to refresh the crunch.
Can I add other dried fruits or nuts?

Definitely! I love mixing things up by adding dried cherries, chopped dates, or even apricots instead of cranberries. For nuts, you can swap pecans for walnuts, almonds, or hazelnuts. Just remember to add delicate dried fruit only after baking so they don’t dry out or burn.

Final Thoughts

This Crunchy Pumpkin Spice Granola Recipe has become a cherished part of my fall routine, and I truly think you’ll love it too. It’s that wonderful blend of comforting spices, satisfying crunch, and wholesome ingredients that keeps me coming back for more. I hope you’ll try it for yourself, share it with loved ones, and maybe even customize it to make it your own—because nothing beats a homemade granola that feels like a little taste of autumn magic. Happy baking!