Pumpkin Pecan Pie Granola

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Pumpkin Pecan Pie Granola by WickedGoodKitchen.com #fall #breakfast #brunch #recipeFeature Fridays: Celebrate the Season!
A Fall Breakfast Treat, Pumpkin Pecan Pie Granola

Welcome friends to this edition of Feature Fridays! Today, I thought it would be fun to feature a recipe to celebrate the autumn season and one that would start your day off to take in all that Fall has to offer. Enter my favorite homemade granola, Pumpkin Pecan Pie Granola. I could live on this stuff! Seriously.

Pumpkin Pecan Pie Granola by WickedGoodKitchen.com #fall #breakfast #brunch #recipe

This recipe for Pumpkin Pecan Pie Granola was created a year ago last April following the Nourished Food Blogger Conference in Chicago, Illinois. All in attendance received a gift bag brimming over with gluten-free goodness. And, Attune Foods was one of the most generous sponsors. In each gift bag, we received a jumbo box of their fabulous certified gluten-free and organic Erewhon Crispy Brown Rice Cereal. Also, another generous sponsor supplied us with small bags of gluten-free granola, Purely Elizabeth.

Pumpkin Pecan Pie Granola by WickedGoodKitchen.com #fall #breakfast #brunch #recipe

It was the magnificent flavor of the Purely Elizabeth Pumpkin Fig Granola that inspired me to create my own pumpkin granola, Pumpkin Pecan Pie Granola. When I ran out, I wanted more! I knew I had to “cave to the crave” for some serious pumpkin granola…even though it was April!

Pumpkin Pecan Pie Granola by WickedGoodKitchen.com #fall #breakfast #brunch #recipe

As I scanned the pantry, my eyes immediately caught the last jar of Pecan Pumpkin Butter by Muirhead leftover from the holiday season. (Truly, I have an obsession with this stuff that is seasonally available at Williams-Sonoma. I am constantly dreaming up new concoctions featuring this exquisite pumpkin butter! Obsessed is an understatement.) I scrounged around in the pantry to find everything I needed. Surprisingly, I even had pepitas (pumpkin seeds) and sunflower seeds on hand. It was kismet. Right away, I got busy in “the lab”.

Pumpkin Pecan Pie Granola by WickedGoodKitchen.com #fall #breakfast #brunch #recipe

What resulted from my experimentation was a Pumpkin Pecan Pie Granola with Coconut & Cranberries that far exceeded my expectations. Not only did the Pecan Pumpkin Butter serve this granola well, it was the surprise addition of the gluten-free Erewhon Crispy Brown Rice Cereal by Attune Foods that added that light but extra crunch that was so satisfying. I was smitten!

Pumpkin Pecan Pie Granola by WickedGoodKitchen.com #fall #breakfast #brunch #recipe

If you are looking for a pumpkin granola that will knock your socks off, do yourself a favor and make this Pumpkin Pecan Pie Granola as soon as humanly possible. You owe it to yourself, your friends and family. They will love you for it and sing your high praises!

Pumpkin Pecan Pie Granola by WickedGoodKitchen.com #fall #breakfast #brunch #recipe

Oh, and don’t worry. You can make this granola with your favorite pumpkin butter as well. To jack up the pecan flavor, you can always add more pecans and a bit less almonds.

Our Pumpkin Pecan Pie Granola makes an impressive and thoughtful holiday gift from the kitchen, too. Package the granola in a jar and tie on a homespun label with baker’s twine, jute string or raffia ribbon and fashion a bow. So simple! Your thoughtfulness will be appreciated.

Also, during the holiday season, granola is fabulous to have on hand to serve houseguests for breakfast. They will appreciate their hosts immensely. Try serving this granola with a choice of chilled whole milk or almond milk. I love mine with almond milk!

Pumpkin Pecan Pie Granola by WickedGoodKitchen.com #fall #breakfast #brunch #recipe

What makes our Pumpkin Pecan Pie Granola with Coconut & Cranberries wicked good? Our recipe is unique because it calls for a special pumpkin butter, Pecan Pumpkin Butter by Muirhead. Rich and full of pumpkin pie flavor, Pecan Pumpkin Butter by Muirhead, provides incomparable depth of flavor over canned pumpkin puree creating the most satisfying pumpkin granola you will ever eat.

In addition, we use coconut oil versus vegetable oil and sweeten our granola with both brown cane sugar and pure maple syrup bringing out the very best of Fall flavors. With the addition of ample coconut flakes, nutrient-rich seeds and nuts (pepitas, sunflower seeds, almonds and pecans), the right amount of spices, chewy-fruity plump dried cranberries and gluten-free Crispy Brown Rice Cereal by Attune Foods, providing some extra crunch, this pumpkin granola has it all. Plus, using all-natural ingredients is always an added bonus.

Yes, our Pumpkin Pecan Pie Granola is truly wicked good!

Pumpkin Pecan Pie Granola by WickedGoodKitchen.com #fall #breakfast #brunch #recipe

There is truly something comforting about Pumpkin Pecan Pie Granola with Coconut & Dried Cranberries when autumn rolls around. It is the ideal breakfast treat during the autumn and winter holiday season. Just try it. You’ll see!

Bon appétit!



Below is a Pinterest-friendly sized image to pin at Pinterest!

Made with coconut oil, pure maple syrup, coconut flakes, pepitas, sunflower seeds, almonds and pecans, warm spices, crisp rice cereal for added crunch and plump cranberries for the best in Fall flavors. Everyone will love this recipe! | autumn breakfast gluten free option


Pumpkin Pecan Pie Granola

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Makes about 8½ cups.

Pumpkin Pecan Pie Granola

Our Pumpkin Pecan Pie Granola is unique because it calls for a special pumpkin butter, Pecan Pumpkin Butter by Muirhead. Rich and full of pumpkin pie flavor, ample amounts of coconut, nutrient-rich seeds and nuts, the right amount of spices, chewy-fruity plump dried cranberries and crisp rice cereal, providing extra crunch, this pumpkin granola has it all.


  • 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
  • ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
  • ½ cup (40 grams) unsweetened shredded coconut
  • ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
  • ½ cup (100 grams) firmly packed organic light brown cane sugar
  • 1¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • 5 tablespoons (70 grams) organic virgin coconut oil
  • ¼ cup pure maple syrup or honey (or blend of both)
  • ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
  • 1 teaspoon pure vanilla extract
  • 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
  • 1 cup (85 grams) sliced almonds
  • 1 cup (110 grams) coarse-fine chopped pecans
  • 1 cup (120 grams) dried cranberries (or favorite dried fruit)


Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

Recipe Notes


For Gluten-Free Option: Use certified gluten-free old-fashioned rolled oats, such as Bob’s Red Mill® instead of old-fashioned oats by Quaker® and Organic Gluten-free Crispy Brown Rice Cereal, such as Erewhon® by Attune Foods, instead of Kellogg's® Rice Krispies cereal.

Can be made 1 week in advance. If you do not have coconut oil on hand, use light olive oil.

If substituting regular or homemade pumpkin butter, because it may be more moist than the very thick Pecan Pumpkin Butter by Muirhead, additional baking time may be required to ensure crispy (versus "sticky") granola. Be sure to spread the granola out into a thin layer for even and thorough baking. If necessary, use two (2) separate baking sheets to achieve this.

Serving Suggestion: Try this granola with almond milk. For guests, offer almond milk in addition to dairy milk.

Play with Your Food: Mix it up! Try adding sesame seeds and/or flax seeds.

Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.


About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. Wow, Stacy!! This creation looks scrumptious at so many levels and especially nice for t hose who prefer the gluten-free option. Thanks for this top-notch recipe!!
    Dan from Platter Talk recently posted…Pumpkin Snickerdoodle BreadMy Profile

  2. This is why I love Fall so much…PUMPKIN!!! Gawd this granola looks incredible! Double for for me please!
    steph@stephsbitebybite recently posted…SnapshotsMy Profile

  3. This looks delicious and perfect for this time of year. I love granola, I don’t always have it on hand, but when I do it’s so good mixed in with the greek yogurt I have every morning. I will have to indulge in this one!
    Jaclyn recently posted…Friday FeaturesMy Profile

  4. Such cute presentation of this granola, I smiled just looking at the pictures – cute, cute, cute! Loving this granola, definitely going to make it. Thanks Stacy!
    Pamela @ Brooklyn Farm Girl recently posted…Fresh Apple JuiceMy Profile

    • Thank you, Pamela! I knew you of all people would like this presentation for pumpkin granola. Enjoy and happy fall and pumpkin baking!

  5. I have the exact same pumpkin dish!!! Love this!
    Ashley @ Wishes and Dishes recently posted…Strawberry Oatmeal BarsMy Profile

  6. This looks amazing!! Love fall-flavored granolas, so delicious.
    Rachel @ Bakerita recently posted…Banana, Peanut Butter & Chocolate Chip Protein Pancakes (& a giveaway!)My Profile

  7. Maria | Pink Patisserie says:

    I need to get my hands on some of that! I need to break out of my store bought granola routine. You’ve inspired me Stacy!!

    • Thank you, Maria! I’m glad that I inspired you to make homemade granola. You will love this granola…it’s rather addicting. Happy Fall baking!

  8. Another winner! And yes, I have what looks to be “the pumpkin dish.” Stacy can not wait to make this for my family on Thanksgiving. The recipe is amazing and the photography beautiful! You are a treasure my friend. xo

    • Thank you, Ronda! I hope you enjoy this autumnal granola as much as I do. And, you have good taste by having the same “pumpkin dish” in your collection. This granola truly is phenomenally good! Thanks for dropping by, my friend. xo

  9. I just bought that pumpkin butter this past weekend! I’m loving it already. This granola is perfect for breakfast and snacks…I can see myself getting hooked already. I had to scan through your ingredient list and I have all what I need to make myself a batch 🙂
    Zainab @ Blahnik Baker recently posted…Pumpkin Bundt Cake with Bourbon Cream Cheese FrostingMy Profile

    • Thank you, Z! You will love this granola recipe if you enjoy the Pecan Pumpkin Butter by Muirhead. It takes pumpkin granola up a few notches! Thank you for stopping by, my friend. And, happy Fall baking!

  10. Wow, this pumpkin pecan granola looks fantastic! I LOVE granola anytime of day and can definitely live on yours. 🙂 Love love love the cute pumpkin dish, it’s so adorable and makes me want to dive right into a big bowl of this amazing granola 🙂 Hope you have a fantastic weekend Stacy. 🙂

    • Thank you, Kelly! I’m so happy to see you back in the blogging world. Real life can definitely get in the way and, of course, it is our priority. Blogging is the sideline, right? Thanks for dropping by, have a beautiful Fall weekend and enjoy the granola! xo

  11. Very interesting and love the pumpkin butter in granola. Can’t wait to try this out. Such a cute dish.

  12. Ooh, I love anything pumpkin. I will be on the lookout for some Pecan Pumpkin Butter!
    ATasteOfMadness recently posted…Quinoa PancakesMy Profile

  13. I love this Stacy! I have lukewarm feelings about granola but when combined with chocolate or pumpkin, it changes everything! I love the idea of pumpkin butter here… Delicious! Hope you’re having a wonderful weekend. 🙂
    Anne ~ Uni Homemaker recently posted…Garlic Chipotle Muffins with Scallions Cheddar & BaconMy Profile

  14. What if I can not find pecan pumpkin butter does regular pumpkin butter work just as well? Also what is the difference between coconut flakes and shredded coconut isn’t it basically the same thing?

    • Hi there, Kelly! Thank you for writing and for your interest in my recipe for Pumpkin Pecan Pie Granola. To answer your first question, yes…as I mentioned in the article above, if you cannot find Pecan Pumpkin Butter, regular pumpkin butter will work very well. If you’d like to add more pecan flavor, just use less almonds and more pecans. To answer your second question, there is a difference between coconut flakes and shredded coconut. The coconut flakes are large shavings and shredded coconut is tiny shreds. It is a texture thing and I like to add both. The best part about this recipe is that you can trade out ingredients and go with your favorites. For instance, I like to add part pepitas and part sunflower seeds because I enjoy both in this granola. But, you could do all pepitas or all sunflower seeds. Whatever you have on hand. You can even add flax seed and sesame seeds. Thanks again for writing and have fun making your Fall pumpkin granola!

  15. Kumar's Kitchen says:

    What better way to welcome autumn with warmth…that pumpkin bowl looks so cute and granola mix is beyond delicious…we can have this for breakfast every single day of fall, thanks so much for sharing…HAVE A BEAUTIFUL DAY!!! 🙂
    Kumar’s Kitchen recently posted…Sizzling Spiced Potato Patties With Lip Smacking Mint ChutneyMy Profile

  16. Woah..love this and hello to your pumpkin dish. I gotta get myself some Pecan Pumpkin Butter though not sure where I can get in Australia.
    Adrian (what the heck is filipino food) recently posted…The Brunch, Brunch, Brunch Bootcamp! 10 Cafes, 4 daysMy Profile

    • Thank you, Adrian! Pumpkin butter (prepared or homemade) will work very well with this recipe as I mentioned in the article. For more pecan flavor, trade out some almonds for more pecans. Enjoy!

  17. What a beautiful fall granola recipe Stacy – love the idea of pumpkin butter and rice crispy cereal in your recipe!
    Jeanette recently posted…Slow Cooker Chicken Adobo RecipeMy Profile

  18. I am in love with granola – especially this one!
    Dorothy @ Crazy for Crust recently posted…Candy Corn Magic BarsMy Profile

  19. I love this granola, Stacy! So many awesome flavors and well, I’m just dying for a bowl!
    ashley – baker by nature recently posted…Greek Salad Chickpea TacosMy Profile

  20. Pumpkin pecan pie granola sounds amazing! I can just imagine topping my oatmeal or yogurt with this yummy granola! (:
    Monica recently posted…Cinnamon Apple Graham Cracker MuffinsMy Profile

    • Thank you, Monica! You will love this pumpkin granola. It would taste amazing on top of oatmeal or yogurt. Thanks for stopping by and happy baking!

  21. What a cool and creative idea, Stacy! Pumpkin spice granola is getting very popular on Pinterest! 🙂 I need to make this – it sounds too good not to try!
    Julia | JuliasAlbum.com recently posted…Easy paella with chicken, shrimp, and sausageMy Profile

    • Thank you, Julia! You will love this version of pumpkin granola. If you like granola, and pumpkin pie spices, it will become a favorite. 🙂

  22. Holy mother of granola!! I LOVE THIS! I need to get me a jar of that buttah… I should probably get 5 jars, just in case I end up spooning it all into my mouth. 🙂
    Kate@Diethood recently posted…Chicken Tortilla SoupMy Profile

    • Hahaha! You are like me, Kate…I always buy extra when it is on sale. This Pecan Pumpkin Butter is excellent for baking but also on oatmeal, on top of bagels with cream cheese, dipping pretzels into, etc., etc.!

  23. YUM! I love pumpkin pie anything. And just look at you with your little pumpkin bowls. SO cute. I might need to make this without the oats and add extra nuts for a paleo version! Or I’ll just wait till I have the house to myself and…well, you know. 🙂
    Anne recently posted…Lone Star Paleo: Paleo / Primal Shepherd’s PieMy Profile

    • Hahaha! Too funny…I try to stick with being all paleo, too. But, somehow a little oats, dairy (cheese) and corn (tortillas) seem to sneak in that wiggle room we call 20% for treats from time to time. To make this granola paleo, just add more coconut, nuts and seeds. Totally doable!

  24. I love homemade granola, this would make a fabulous fall breakfast!
    Laura (Tutti Dolci) recently posted…maple cinnamon pecan muffinsMy Profile

  25. Thanks for sharing this delicious recipe! I made it today – using pumpkin butter, instead of the pumpkin pecan butter…and it turned out wonderfully! My only question was — is the final granola supposed to be sticky? not a dry granola? I’m wondering if I didn’t spread it out enough on the baking sheet…?

    • Thank you, Lisabeth! I appreciate your taking the time to comment and provide feedback. To answer your question…the final pumpkin granola should NOT be sticky after it is baked. The sugars should harden onto the ingredients providing a nice crunch. Be sure to use a large baking sheet and spread out the granola evenly. When you stir it, be sure to level it out evenly as well. Your sticky granola could also be due to a higher moisture content in your pumpkin butter as well. You can try baking it a little longer as well next time. Once again, thank you for dropping by. Have a lovely autumn weekend!

      • Thanks for your reply! I think it’s possible my pumpkin butter was just a little moister – and also — I used a jelly roll pan (wanting the edges to keep the granola from spilling) and it really wasn’t big enough to get a thin layer of granola. I rebaked it this morning using 2 large cookie sheets – for about 20 minutes – and it has crisped up beautifully!

        • So happy that you had success with re-baking your pumpkin granola, Lisabeth! I truly appreciate your feedback because your replies will help others who substitute regular or homemade pumpkin butter in lieu of the Pecan Pumpkin Butter by Muirhead (which is very thick) and what this recipe calls for. I will update the recipe in the Tips section. Thanks again and have a wonderful autumn weekend!

  26. I am not a big fan of coconut, I know this sounds like blasphemy, but could I omit that ingredient?

    • Hi there, Mary B! It’s not blasphemy. There are many who do not care for coconut’s flavor or texture. Of course! This recipe is very forgiving if you wish to swap out ingredients for other favorites. For instance, since this recipe calls for nuts and seeds as well as puffed rice cereal, you can go-to-town by adding more sunflower seeds, pepitas (shelled pumpkin seeds) and extra cereal for some extra crunch as well as perhaps even golden flax seed and chia seeds. Have fun and make this recipe your own. I hope that I have answered your question thoroughly and completely. Thanks for stopping by and enjoy your pumpkin granola!


  1. […] pumpkin goodness (yes, I am a bit obsessed…), this Pumpkin Pecan Pie Granola (from Wicked Good Kitchen) looks like a delicious […]

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