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This small batch pumpkin spice granola bakes up crisp and golden, packed with toasted walnuts, crunchy pumpkin seeds, and real pumpkin puree. Made from scratch in a batch small enough to finish fresh.
Featured Comment
“My first time making granola. It is so easy and the pumpkin spice flavor is delicious!…
– Bsnow
Quick Look
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Equipment: Rimmed baking sheet
- Cook Method: Baked
- Servings: 4 servings
- Difficulty: Easy
- Flavor Profile: Crunchy and crisp, with warm fall spice and a toasted, nutty sweetness.
Everyday pantry ingredients and 10 minutes of prep are all you need for this homemade pumpkin spice granola.
Why You’ll Love This Pumpkin Spice Granola Recipe
I keep a fresh jar of this pumpkin spice granola on my counter all fall, and I bake another as soon as the last one runs out.
It’s such a delicious granola, I eat it by the handful as much as I spoon it over yogurt or oatmeal. The walnuts and pumpkin seeds give it real crunch, and the whole kitchen smells like cinnamon and ginger while it bakes.
Real pumpkin puree cooks into the syrup with the butter and maple, and it only takes two tablespoons to flavor the whole batch without weighing the oats down. Pumpkin adds moisture, so I keep the oven low at 300°F and stir every 10 minutes, which bakes that moisture off and toasts the granola crisp all the way through.
If you want more granola recipes to bake through the season, try my small batch butter pecan granola, small batch maple granola, small batch gingerbread granola, or small batch apple granola.
Ingredient Notes
If you have ingredients left over from this pumpkin granola recipe, our Leftover Ingredients Recipe Finder will show you what else to make with them.
Old-fashioned rolled oats: Oats are the base of the granola and hold their shape as they bake. Use old-fashioned oats, not quick or instant, which turn soft and powdery. Certified gluten-free oats work if you need them. Use extra oats in a small batch of oatmeal bars with jam.
Walnuts and pumpkin seeds: Both toast in the oven as the granola bakes and give it crunch. Swap in pecans or almonds for the walnuts, and use extra nuts in banana nut bread for one or a single maple muffin.
Shredded coconut: Unsweetened shredded coconut adds a little texture and mild sweetness. It’s optional. Use leftovers in a mini coconut cream pie or small batch ambrosia salad.
Brown sugar and maple syrup: These sweeten the granola. The molasses in brown sugar helps the oats caramelize as they bake, and the maple syrup binds the dry ingredients so they toast into crisp pieces. Honey or agave work in place of the maple syrup.
Spices: Cinnamon, ginger, nutmeg, and allspice give the granola its warm fall flavor. You can use ¾ teaspoon pumpkin pie spice in place of all four.
Butter: Salted butter carries the spices and helps the oats toast and crisp. Use coconut oil for a vegan version.
Pumpkin puree: Pumpkin puree brings real pumpkin flavor and moisture. Use plain canned puree, not pumpkin pie filling, which is already sweetened and spiced. Store leftover puree in an airtight container in the fridge and use it within 3 to 4 days, or freeze it for up to 3 months. Use leftover puree in small batch pumpkin pie bars or small batch pumpkin muffins.
Vanilla and salt: Vanilla deepens the flavor, and a little salt sharpens the sweetness and brings the spices forward.
Recipe Variations
You can adjust this pumpkin spiced granola to taste. Here’s how to get crunchy clusters, add dried fruit, keep it nut-free, or stir in chocolate.
For Granola Clusters
Keep stirring the granola at each interval while it bakes so the moisture cooks off. After the final tray comes out of the oven, leave it undisturbed, or press a few sections together with the back of a spoon, and let it cool completely on the pan. The granola firms into clusters as it cools.
Pumpkin Granola with Cranberries
Stir ¼ cup dried cranberries into the granola after it comes out of the oven and has cooled. Adding them after baking keeps them plump. Chopped dates, raisins, or dried cherries work the same way.
Nut-Free Pumpkin Granola
Leave out the walnuts and add another ½ cup pumpkin seeds, sunflower seeds, or a mix in their place. The granola keeps its crunch without the nuts.
Add Chocolate
Once the granola has cooled completely, stir in 2 tablespoons mini chocolate chips. Warm granola will melt them, so wait until it’s fully cool.
How To Make Pumpkin Spice Granola
This homemade pumpkin granola uses one bowl and one saucepan, then bakes for 30 minutes. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven. Preheat the oven to 300°F and line a rimmed baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, stir together the oats, walnuts, pumpkin seeds, coconut, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt.
- Cook the pumpkin mixture. In a small saucepan over medium heat, melt the butter. Stir in the maple syrup and pumpkin puree and cook, stirring often, until smooth. Take the pan off the heat and stir in the vanilla.
- Combine. Pour the pumpkin mixture over the dry ingredients and stir until the oats are evenly coated.
- Bake. Spread the granola in an even layer on the baking sheet. Bake for 30 minutes, stirring every 10 minutes, until toasted and golden at the edges.
- Cool. Let the granola cool completely on the pan. It crisps as it cools.
Expert Tips
Spread it thin. Spread the granola in a thin, even layer with space around it. Piled too thick, it steams instead of toasting and bakes up soft. A small batch fits easily on a standard rimmed baking sheet, so give it room.
Don’t add extra pumpkin puree. Stick to the 2 tablespoons in the recipe. Any more moisture than that in a batch this small keeps the granola from crisping, and it bakes up soft in the middle.
Watch it closely at the end. A small batch bakes fast, and once the sugars start to color they can burn in a minute or two. Pull the granola when it’s golden and toasted, even if it still feels a little soft.
Use fresh spices. Ground cinnamon, ginger, nutmeg, and allspice fade over time. If yours have been open for a year, the spice flavor barely comes through in the finished granola.
Troubleshooting
If your pumpkin spice granola isn’t turning out quite right, here’s how to fix common issues.
Why isn’t my pumpkin granola crunchy?
Pumpkin granola crisps as it cools, so it won’t feel crunchy while it’s still warm. Let it cool completely on the pan before you judge the texture. If it’s fully cool and still soft, spread it back on the baking sheet and bake at 300°F for another 5 to 10 minutes, then cool again. Real pumpkin makes the mixture wetter than plain granola, so it needs the full cooling time to firm up.
Why did my pumpkin granola get soft after I stored it?
You may have sealed it before it cooled completely. Warm granola releases steam in a closed container, and that trapped moisture softens it. Let the granola cool all the way on the pan, then transfer it to an airtight container.
Why doesn’t my granola taste like pumpkin?
Pumpkin puree is mild, so in granola it reads as subtle warmth rather than bold pumpkin, and most of the flavor comes from the spices. For a stronger taste, add more cinnamon, ginger, nutmeg, and allspice, or an extra ¼ teaspoon of pumpkin pie spice before baking. Adding more pumpkin puree won’t help; more than 2 tablespoons makes the granola soft.
Frequently Asked Questions
Yes, fresh or homemade pumpkin puree works as long as it’s thick. Homemade puree is often wetter than canned, so cook or strain out the extra liquid first, or the granola won’t crisp.
Up to 1 week. Store the granola in an airtight container at room temperature, sealed and away from heat and sunlight so it stays crisp.
Yes, this granola is made from whole ingredients. Oats, nuts, seeds, and real pumpkin give it fiber and healthy fats, and making it at home lets you control how much sugar goes in.
Yes, double every ingredient and spread the granola across two baking sheets, or bake in two batches, so it stays in a thin single layer and crisps evenly.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch pumpkin spice granola, please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Small Batch Pumpkin Spice Granola
Watch How To Make This
Equipment
Ingredients
- 1 cup old-fashioned oats
- ½ cup chopped walnuts
- ½ cup pumpkin seeds
- ¼ cup unsweetened shredded coconut
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon salt
- 2 tablespoons salted butter
- 3 tablespoons maple syrup
- 2 tablespoons canned pumpkin puree
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, walnuts, pumpkin seeds, coconut, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt.
- In a small saucepan over medium heat, melt the butter. Add the maple syrup and pumpkin puree and cook, stirring often, until smooth. Remove from the heat and stir in the vanilla.
- Pour the pumpkin mixture over the oat mixture and stir until the oats are evenly coated.
- Spread the granola in a thin, even layer on the prepared baking sheet.
- Bake for 30 minutes, stirring every 10 minutes, until the granola is toasted and golden at the edges.
- Let the granola cool completely on the baking sheet. It crisps as it cools.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love all the recipes for one. I used to.cut.recipes in half or even more because i live alone and most recipes are for large families. The only thing I wish I had more of is recipes for one hot dishes and other meals. I have a ton of desert type recipes so don’t really need more but keep finding more of them
Thank you so much for your kind words! I’m so glad you’re enjoying the single serving recipes. We actually have hundreds of hot dishes and meal recipes for one, so you’re sure to find plenty of options beyond desserts. You can use the search bar or browse our main recipe categories to find more savory meals. Let me know if there’s anything specific you’re looking for—I’d be happy to help!
This was so delicious! I just love homemade granola…the store bought stuff doesn’t even come close!
Thank you! I’m so glad you enjoyed it! Homemade granola really does make a difference—nothing store-bought can compare!
My first time making granola. It is so easy and the pumpkin spice flavor is delicious! I like it for breakfast or a night time treat over plain Greek yogurt.
I’m sharing the web link with family and friends.
THIS WAS OUTSTANDING SO FAR MY FAVORITE.
THANK YOU PAT.
Thank you so much!
I tried it and this was beyond delicious!!!! I had some pumpkin purée left over and made this recipe. I like clumps so I used the rings method. I can’t wait to make it again! Thank you for sharing!
I’m so happy to hear that you enjoyed the granola. Thank you so much for your feedback.
I don’t like maple, do you think I can use agave?
Yes, agave is a good substitute.
I’m a sucker for pumpkin spice everything this time of year, and I’m adoring this granola! What a unique and flavorful breakfast or snack.This didn’t last long in my house!
This satisfied my pumpkin craving — thank you!
I love making my own granola, and pumpkin spice sounds like a great flavor!
Delicious! Loved the pumpkin spice flavor.
This was amazing over vanilla yogurt!
I love that this is a healthy pumpkin spice option for me to snack on throughout the season. Perfect!
So perfect for the approaching fall!
GREAT recipe. Perfect for a healthy fall snack. Thanks for sharing!
Sondra xx
This is the perfect fall snack!
Do I even have to say it? My motto these days: PSE (Pumpkin Spice Everything). So delicious!!