Pumpkin Granola with Maple or Date Syrup

Pumpkin granola is a delicious way to welcome fall. Open the jar and the warm aroma of pumpkin and spices will remind you of pumpkin pie—without the crust. If pumpkin isn’t your thing, try my pecan olive oil granola instead.

If you like sweet bars, you might enjoy these peanut butter banana oatmeal bars sweetened with date syrup.

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Pumpkin pie without the crust!

If you could happily eat pumpkin pie every day, this granola is for you. It captures pumpkin’s gentle sweetness and the warm spices that make it feel like fall. This granola is comforting, fragrant, and perfect for breakfast, snacks, or a crunchy dessert topping.

Why you’ll love this recipe

Homemade pumpkin granola is less sweet and often less expensive than many store-bought varieties. It’s a great way to use leftover pumpkin puree or spices, and the aroma from the container will always smell like autumn. Best of all, it’s easy to make and elevates yogurt, snack mixes, or ice cream with a strong pumpkin-spice character.

Ingredients you need

I originally developed this recipe using date syrup, which gives a deep, caramel-like sweetness. Maple syrup or honey also work well and are more commonly found in most kitchens. I use olive oil for binding—everyday extra virgin olive oil is fine and is my preferred oil for homemade granola.

• Oats: Use regular rolled oats, not quick-cooking oats.
• Pecans: Pecans pair beautifully with pumpkin; walnuts or almonds work too.
• Pumpkin seeds (pepitas): Raw, unsalted pepitas add texture and flavor.
• Shredded coconut: Use unsweetened coconut; optional—omit if you prefer more seeds or nuts.
• Pumpkin puree: Use canned pumpkin puree (not pumpkin pie filling) or homemade puree from sugar pumpkins.
• Olive oil: Everyday extra virgin olive oil is fine; canola oil is an alternative.
• Date syrup or maple syrup: Date syrup gives a unique depth, but maple syrup is an excellent substitute.
• Spices: I recommend using individual spices (cinnamon, ginger, allspice, cloves, nutmeg, cardamom) and adjusting to taste. Pumpkin pie spice is an acceptable substitute.

Steps to make this recipe

1. Preheat the oven to 325°F (300°F for convection). Line two sheet pans with silicone baking mats or parchment paper.

2. In a large bowl, combine the dry ingredients: oats, shredded coconut, pumpkin seeds, chopped pecans (or other nuts), and kosher salt.

3. In a smaller bowl, whisk together the wet ingredients: pumpkin puree, olive oil, maple syrup (or date syrup), honey, and vanilla extract.

4. Add the spices—cinnamon, ginger, allspice, cloves, nutmeg, and optional cardamom—to the wet mixture. Taste and adjust the spice level to suit your preference.

5. Pour the wet mixture into the bowl with the dry ingredients and mix thoroughly until everything is evenly coated.

6. Spread the mixture in an even layer across the two prepared sheet pans. Bake about 30 minutes, stirring every 10 minutes. Check the color before baking—the granola is done when it has noticeably darkened. For larger clusters, stir less often and rotate pans between racks during baking.

7. The granola will feel soft when you remove it from the oven. Allow it to cool completely on the sheet pans; it will crisp up and form clusters as it cools. Once cooled, store in an airtight container or glass jar.

Expert tips and FAQs

Making granola at home is straightforward and lets you control sweetness and ingredients. Here are some tips to get the best results:

• Adjust the pumpkin spices to your taste—feel free to increase or decrease amounts.
• Do not double the pumpkin puree to intensify flavor; too much puree will make the granola soft instead of crunchy.
• Rotate baking sheets and stir the granola twice during baking for even browning. For chunkier clumps, stir less often.
• Let the granola cool completely on the trays without disturbing it—this helps clusters form.

How to serve this pumpkin pie granola

• Enjoy it with yogurt for breakfast or as a mid-day snack.
• Stir extra pumpkin puree into yogurt and top with this granola for an intense pumpkin experience.
• Use it as an ice cream topping for a crunchy, spiced finish.
• Fruit compote is a lovely accompaniment—try apple and dried fruit compotes spiced with a pinch of pumpkin spice.

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P.S. If you try this recipe, please leave a star rating or review in the comments—I appreciate your feedback!