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Pumpkin Granola

This pumpkin granola is made with pumpkin seeds, pumpkin spice and pumpkin puree. It’s gluten free, grain free and paleo as well.

This past weekend my brother got married, we bought a couch, finished 200+ linear feet of garden bed edging and I made pumpkin granola.

I’m not sure it gets much better than that.

Actually, if someone magically appeared to assemble said (Ikea) couch, it might.

Pumpkin granola

I don’t make granola nearly enough. I really have no idea why. It’s loads cheaper than buying it, you control the ingredients and there’s no reason for any impulsive seasonal Yankee candle purchases when you have this baking away in your oven.

Pumpkin granola

I thought it might’ve been slightly excessive when I threw 4 of the big cans of pumpkin puree in my cart while grocery shopping yesterday (because I have this irrational fear it will disappear overnight), but I take that back now after making this.

Paleo Pumpkin Granola

I foresee many pumpkin granola breakfasts in my near future.

Pumpkin Granola

Pumpkin Granola

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Pumpkin granola made with pumpkin spices, pumpkin puree and pumpkin seeds. Grain free, gluten free and paleo.


  • 3/4 cup sliced almonds
  • 1/2 cup pepitas
  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 1/2 cup unsweetened coconut flakes
  • 2 tablespoons chia seeds
  • 3 medjool dates, chopped
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • pinch of kosher salt
  • 3 tablesponns melted coconut oil
  • 2 tablespoons unsweetened applesauce
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper or silpat.
  2. In a large bowl, combine all dry ingredients and mix together.
  3. In a small bowl, whisk wet ingredients together.
  4. Pour wet into dry ingredients and mix until combined with a spatula.
  5. Turn mixture out onto baking sheet and spread into an even layer across the entire pan.
  6. Bake for 40 minutes, stirring with a spatula every 10 minutes or so.
  7. Remove from oven and let cool in the pan for 20-30 minutes.
Nutrition Information:

Amount Per Serving: Calories: 1991.15Total Fat: 148.48gCarbohydrates: 153.78gProtein: 49.84g


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


Tuesday 16th of April 2019

Can I sub shredded coconut for the flakes? Thanks

Running to the Kitchen

Wednesday 17th of April 2019

Yes, you can. If they're sweetened though you'll be adding to the sweetness of the recipe so keep that in mind.

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Monday 3rd of November 2014

[…] Pumpkin Granola […]


Wednesday 25th of September 2013

Hi Gina, Where did you get that perfect little spoon?! I have been looking for them everywhere. Also, pumpkin granola-yum ;) Thank you!!


Monday 22nd of October 2012

Hey, just stumbled on your blog and love it! This recipe is great, I'm a huge fan of pumpkin and also horde canned pumpkin around this time of year for some reason. I'm definitely going to try this recipe! Thanks for sharing.


Wednesday 17th of October 2012

Made this last night and it was AHHH-mazing! I added some flax seed and used cranberries because I didn't have any dates, then I had to stop myself from eating the entire batch this morning for breakfast with my almond milk. Delicious and I will be making this again, with dates next time!

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