Pioneer Woman Pumpkin Spice Granola

This crunchy, spiced Pioneer Woman Pumpkin Spice Granola is made with rolled oats, real pumpkin puree, and maple syrup, and ready in 50 minutes. The house smells incredible as it bakes, finishing with satisfyingly crisp clusters that snap apart once cooled. I love keeping a big jar of this on the counter during autumn.

Why This Classic Works

Baking granola at a slightly lower temperature is crucial. I learned the hard way that high heat burns the edges before the pumpkin puree fully dries out.

Pressing the mixture firmly into the pan before baking creates the best texture. This simple trick guarantees those chunky, bakery-style clusters everyone fights over.

Pioneer Woman Pumpkin Spice Granola Ingredients

• 3 cups rolled oats
• 1 cup chopped pecans
• 1/2 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1/4 cup brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 tsp salt

How To Make Pioneer Woman Pumpkin Spice Granola

1. Mix Dry Ingredients: In a large bowl, toss together the rolled oats, chopped pecans, brown sugar, pumpkin pie spice, and salt until evenly combined.
2. Whisk Wet Ingredients: In a separate bowl, vigorously whisk the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until completely smooth.
3. Combine and Coat: Pour the wet mixture over the dry ingredients, folding constantly with a spatula until every oat is fully coated.
4. Bake: Spread the mixture onto a parchment-lined baking sheet, pressing it down firmly. Bake at 325°F for 40 minutes, stirring just once halfway through.
5. Cool: Remove from the oven and let it sit untouched for at least 30 minutes to harden into crisp clusters.

Recipe Tips

• Use old-fashioned oats: Quick oats will turn to mush and won’t give you the right crunch.
• Don’t over-stir: Stirring too much during baking prevents those large, satisfying clusters from forming.
• Let it cool completely: The granola continues to crisp up as it cools on the baking sheet.

What To Serve With Pumpkin Spice Granola

Serve this crunchy mix over plain Greek yogurt or a bowl of warm oatmeal for extra texture. It also makes a fantastic topping for vanilla ice cream or baked apples.

How To Store

Keep the granola in an airtight glass jar at room temperature for up to two weeks. You can also freeze it in a sealed bag for up to three months.

FAQs

• Can I use fresh pumpkin instead of canned? Yes, but make sure to drain any excess liquid first. Watery pumpkin will make the granola soggy instead of crisp.
• Why isn’t my granola crunchy? It likely needs more baking time or wasn’t left to cool completely on the pan. The cooling process is when the real crunch develops.
• Can I add dried cranberries? Absolutely, but stir them in after the granola comes out of the oven. Baking dried fruit makes it too tough and chewy.

Nutrition

• Calories: 280 kcal
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrate: 35g
• Protein: 5g

Try More Recipes:

• Pioneer Woman Apple Pie Martini
• Pioneer Woman Freezer Cookie Dough
• Pioneer Woman Oregon Trail Cookies Recipe