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Pumpkin Spice Granola

  • Author: Sara Haas


Delicious all year round, this pumpkin-infused granola is lovely on Greek yogurt, tossed into pancake batter or as a topping for baked apples.


  • 1 cup pecans, chopped
  • 1/4 cup pumpkin seeds
  • 4 cups rolled oats
  • 1/4 teaspoon sea salt or Kosher salt3 tablespoons butter
  • 1/3 cup pumpkin puree (not pumpkin pie mix)
  • 1/4 cup honey
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup dried cranberries, optional


  1. Preheat the oven to 325’F and line a large sheet pan with parchment paper.
  2. In a large mixing bowl, combine the pecans, pumpkin seeds, oats and salt. Set aside.
  3. Heat a small pot over medium heat and add the butter. Once the butter has melted, add the pumpkin pie spice. Stir and cook for 1 minute. Add the pumpkin puree and the honey and stir, cooking an additional 1 minute. Remove from the heat and pour over the oat mixture, stirring to combine.
  4. Pour oat mixture onto prepared sheet pan and place in the oven. Bake for about 22 minutes, stirring the mixture once halfway through cooking time to prevent uneven browning or burning.
  5. Remove from the oven and allow granola cool on the pan. Stir in dried cranberries, if desired.


  • This recipe makes about 7 cups granola


  • Calories: 2475
  • Sugar: 119
  • Sodium: 624
  • Fat: 97
  • Saturated Fat: 11
  • Unsaturated Fat: 79
  • Trans Fat: 0
  • Carbohydrates: 372
  • Protein: 56
  • Cholesterol: 0

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