Pumpkin Spice Granola

5 from 3 votes

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Snack

Cuisine: American

Servings: cups

Calories: 319kcal

Preheat the oven to 325°F then line a rimmed baking sheet with parchment paper.
In a large bowl, combine the pumpkin puree, maple syrup, coconut, sugar, vanilla extract and melted oil. Stir together until evenly combined.
To the bowl, add the remaining dry ingredients: rolled oats, pumpkin seeds, pecans, spices, and salt. I like to add the cranberries after the granola has baked but you can add them now if you like. Stir together until combined.
Pour the granola mixture out onto the center of the lined baking sheet then use a spatula to firmly press it down and out towards the edges. You want to press it down to just under 1-inch in thickness so that it cooks evenly but also stays together to create big clusters once it cools. If you don't want big clusters then you can skip pressing it down and just spread it out.
Transfer the baking sheet to the oven and cook for about 40-45 minutes, until light golden brown on the edges. Only stir halfway through the cooking process if you DON'T want big clusters. Also, your house should be smelling pretty amazing by now.
Remove the baking sheet from the oven and set it aside to cool for about an hour. Allow it cool completely before breaking it up as that helps it stick together to achieve nice big clusters. Transfer to a large bowl and mix in the cranberries. Store in an airtight container for up to 1 week.

Inspired by The Little Spice Jar; Nutrition Facts are for 1 cup of granola