This pumpkin spice granola is going to become your favorite sweet snack this fall! It’s easy to make, packed with pumpkin and all the yummy fall spices. Vegan, paleo, grain free, dairy free and completely addicting!
Did you really think I’d let the first half of September go by without a pumpkin spice granola recipe?!
Not a chance, mainly because I’m downright addicted to homemade paleo granola and I absolutely need to make one to welcome each season. Must. It’s just too good and too easy to skip!
This granola recipe is much like my other recipes but with a fun pumpkin pie twist. That’s right – there’s actual pumpkin in the granola (not just the spices!) and yet it still has the crunch I crave in a good granola.
Above you can see the granola right before baking. Since the pumpkin puree does add moisture, the finished product is chewier than my other recipes, but it also has the absolute best clusters!
I don’t like disturbing those clusters too much because they’re just so darn satisfying after they’ve cooled and gotten crisp.
Below you can see the granola just after baking. As per usual, you’ll want to cool it right on the baking sheet for at least 30 minutes for optimal texture. At room temp it will be crispy with some chew, if you refrigerate it, the texture becomes more crunchy.
So yes, the texture is awesome but let’s talk flavor now! I put LOTS of pumpkin pie spice in here along with extra cinnamon because we all know we’re obsessed with it.
In addition to the pumpkin puree, I also used both nut butter and maple syrup to give the granola flavor and “stickiness”, you know, you get those gorgeous clusters!
If you’re not vegan, you can definitely use honey in place of the maple syrup here, it’s totally a personal preference.
Additionally, the type of nut or seed butter you use is up to you as well. I went with creamy cashew butter for its milk flavor and creamy texture, but almond butter, sunflower butter, etc. will work just as well.
You know what’s best about this granola? (um, besides everything I just mentioned?!) It’s how long it keeps well.
Just in case you and your family won’t be scarfing the entire batch down in a sitting (no judgment if it happens) you’ll be relieved to know that stored in a tightly lidded container, this pumpkin spice granola will last up to a month and still be just as delicious as the first day!
If you do keep it on the longer side, I recommend storing it in the refrigerator for the best flavor and texture.
I hope you guys are ready for some good, easy, and satisfying baking – now let’s make this granola!
Pumpkin Spice Granola {Paleo, Vegan, GF}
Pumpkin Spice Granola {Paleo, Vegan, GF}
This pumpkin spice granola is going to become your favorite sweet snack this fall! It’s easy to make, packed with pumpkin and all the yummy fall spices. Vegan, paleo, grain free, dairy free and completely addicting!
Ingredients
- 1 cup pecans
- 1 cup cashews
- 1 cup almonds
- 1 cup coconut flakes unsweetened
- 2 Tbsp flaxseed meal optional
- 1/3 cup pumpkin puree organic
- 1/4 cup nut butter or seed butter, I used cashew
- 1/3 cup pure maple syrup or raw honey, if not vegan
- 2 Tbsp coconut oil melted
- 1 tsp pure vanilla extract
- 1/2 Tbsp cinnamon
- 1/4-1/2 tsp sea salt to taste
- 2 tsp pumpkin pie spice
Instructions
-
Preheat your oven to 325 degrees and line a large baking sheet with parchment paper
-
Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture - a few larger pieces are a good thing - don’t overmix!
-
Transfer the nuts to a large mixing bowl and stir in coconut flakes, flaxseed, cinnamon, pumpkin pie spice, and salt.
-
In a separate bowl, whisk together the pumpkin puree, nut butter, coconut oil, honey or maple, and vanilla until smooth. Pour this mixture over the dry ingredients and stir util fully moistened.
-
Spread the mixture evenly on the parchment lined baking sheet, in a single layer. It will clump together and this is a good thing!
-
Bake in the preheated oven for 15 mins, the remove to stir gently and turn over. Return to the oven for another 10 mins until browning. It won’t be crisp yet but will crisp as it cools.
-
Remove from oven and allow granola to cool to room temp. Serve right away or store in a tightly lidded container for up to two weeks. Can be stored at room temp or refrigerated if preferred. Texture is more chewy at room temp. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Paleo and Vegan Snack Recipes? Try One of These!
Chocolate Chip Raisin No-Bake Granola Bars
Double Chocolate Chip Granola Bars
Chewy “Oatmeal” Raisin Cookies
Paleo + Vegan Chocolate Chip Cookies
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
WOW ! GREAT IDEA !! Thanks for sharing !
This looks delicious and I really want to try it. But I don’t like pumpkin. Is there anything I can substitute it with or can I just leave it out of the recipe?
This looks amazing!!! Your nutrition facts are for how much do you think 1/4cup? Thanks!
How much is a ‘serving’ in ounces or cups or whatever?
It sounds so good, I’m sure it would be easy to eat way too much.
Thanks much.
I haven’t made homemade granola in forever…can’t wait to make this! 🙂
Hi!! I was wondering could I add hemp hearts to this recipe. I have some I need to use up and thought they might work but wanted to ask your throughts first. This recipe sounds amazing. Thank you
Hi! LOVE your recipes! I want to make this with less sweetener, do you think I can just reduce the amount or do I need to replace it with more moisture? (Maybe more coconut oil) Thanks!!
THank you first time making granola oh my goodness it was so amazing!!!! ? LOoking forward to making this pumpkin one ‘I really appreciate all the hard work you put into this!
Super easy and DELICIOUS! I also have the Turkey pumpkin meatballs in the crockpot it’s a fall food fest! Thank you for sharing your hard work with us 💛
Hi Michele – this granola is crazy good! I made this a few weeks ago now actually and still have some of it in a container in my fridge. I like to eat some for breakfast on the weekends with nut milk since time permits on the weekends. Thank you so much for this recipe!
I’ve made this twice now and it’s amazing! Huge hit with everyone!
Just curious on what the serving size is? Would it be in cups or ounces? I see the nutrition below but no exact measurements. It’s so good I could eat the entire batch in one sitting haha!
Great recipe!
YUUUUMMMM! This is my absolute fav Keto breakfast or dessert. I don’t put the maple sugar in since I can’t have that so I just add a little more pumpkin and coconut oil. This is fabulous hot or cold with almond milk and fresh berries…..yum, yum, yum.
I made a big batch of this and ate all the yummy chunks. Do you have a suggestion/formula/recipe for turning the rest into granola bars? It needs some kind of sticky mixture to glom it all together and then solidify enough to cut…. thanks!
Typically I’ve made granola bars that are no bake. Not sure you can get them into bars at this point!
Reminds me of your Paleo Pumpkin Muffins with Cinnamon Streusel – which I just made. They were FABULOUS! So, I will be making this granola too! My favorite season is here again – pumpkin!