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Pumpkin Granola

Loaded with pecans, almonds, and dried cranberries, this spiced Pumpkin Granola delivers delicious fall flavors with a satisfying crunch! Makes about 8 cups.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Breakfast, Brunch, Snacks
Keyword: afternoon snack, granola, nuts, pumkin spice, pumpkin


  • 3/4 cups pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/3 cup olive oil
  • 1 tablespoon molasses
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 cups old fashioned rolled oats
  • 3/4 cups raw pecan halves
  • 3/4 cups raw sliced almonds
  • 1 large egg white whisked until frothy
  • 1 cup dried cranberries


  • Preheat oven to 300º F.
  • Line a large rimmed baking sheet with parchment paper. Set aside.
  • Whisk together pumpkin puree, brown sugar, olive oil, molasses, salt, cinnamon, cardamom, ginger, and cloves in a large bowl.
  • Add oats and nuts. Mix to combine.
  • Mix in egg white.
  • Spread the mixture on the prepared baking sheet and bake without stirring until deep golden brown and fragrant, about an hour and 10 minutes. 
  • Allow the granola to cool completely in the pan -- it will crisp up as it cools. 
  • Once cool, break the granola into chunks with your fingers (if it does not feel crisp, return the pan to the oven and heat for 10 to 15 minutes longer at 300º F). Mix in dried cranberries.
  • Store the granola in an airtight container.