This post may contain affiliate links. Please read my privacy policy.

Homemade pumpkin granola makes a perfect fall snack, topping for yogurt, or even a great homemade gift idea. This paleo pumpkin granola is full of flavors and so easy to make.

Back in September, I quietly set about doing Whole 30 for the month. I post a few snippets here and there on Instagram but I definitely wasn’t shouting to the world that I was immersed in a whole month of new eating habits. During the month, I craved granola because I could no longer have my delicious granola bars that had become snack staples in my life. Of course, being September, I needed pumpkin too so this paleo pumpkin granola was born.

The most delicious homemade pumpkin granola and it is paleo too! Totally Whole 30 compliant.

Table of Contents

With the holidays fast approaching, I started thinking about great options for small gifts for my neighbors to say thank you for being a part of our lives and to just give them a little something as a holiday gift. Knowing so many people have different dietary restrictions, I immediately thought of my favorite pumpkin granola recipe as the perfect gift.

Paleo Pumpkin Granola Ingredients:

Nuts – This recipe uses sliced almonds and chopped walnuts. You could substitute your favorite nuts.
Pumpkin Seeds – These are also called pepitas in some stores.
Dried Fruits – This recipe uses a combination of dried dates and dried cranberries.
Pumpkin Puree – Be sure to get pumpkin puree and not pumpkin pie filling.
Coconut Oil
Shredded Coconut – To keep the recipe paleo, be sure to get the unsweetened version.
Maple Syrup – This is optional and should be left out if you want the recipe to be Whole30 compliant.
Spices and Seasonings – Cinnamon, Nutmeg, Ground Cloves, Ground Ginger, and Salt.

Easy and delicious paleo pumpkin pie granola!

How to Make Homemade Granola

The full list of ingredients and step by step instructions can be found in the printable recipe card below. Here is an quick overview of how to make this pumpkin granola.

Prepare your pan and preheat the oven. I line my baking sheet with parchment paper for easy cleanup.
Combine the nuts, pumpkin seeds, and spices. Add in cranberries, dates, and coconut flakes. Mix.
Mix the pumpkin and oil. Combine with the dry ingredients and spread onto the baking sheet.
Bake. You will want to stir it every 10 minutes or so to keep it from burning. Remove from the oven and let it cool.

This granola is amazing on its own {Mathlete eats it straight out of the bag I store it in at home} or with some coconut milk. Instead of cereal in the morning or my typical granola bar at snack time, I would just have a small scoop of this.

So, as you are getting gifts together for your neighbors, family and friends, you can definitely add this one to your list. Just package up some of it in a little glass jar that seals {hello, mason jar!} and attach a cute tag. Easy peasy and really inexpensive too.

Of course, I wouldn’t leave you without a way to get the perfect gift tag for your jar of granola. Visit Seven Thirty Three for this gorgeous gift tag that she is offering as a free download!

Paleo Pumpkin Granola

An easy and delicious granola recipe that is perfect for snacking.

Print Pin Rate

Prep Time: 5

Cook Time: 45

Cooling Time: 30

Total Time: 1 20

Servings: servings

Ingredients

1/2 cup sliced almonds
2/3 cup pumpkin seeds (pepitas)
1/2 cup chopped walnuts
2 Tablespoons cinnamon
1 Tablespoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
pinch of salt
8 dried pitted dates, chopped
1/3 cup dried, unsweetened cranberries
1/2 cup unsweetened shredded coconut roughly chopped if full flakes
2/3 cup pumpkin puree
1/3 cup coconut oil softened
1/3 cup maple syrup {optional…leave out for Whole30}

Instructions

Preheat oven to 325 degrees. Line a large, rimmed baking sheet with parchment paper. Set aside.
In a large bowl, combine almonds, pepitas, walnuts and spices. Stir well to combine. Stir in cranberries, dates and coconut. Mix well.
1/2 cup sliced almonds, 2/3 cup pumpkin seeds (pepitas), 1/2 cup chopped walnuts, 8 dried pitted dates,, 1/3 cup dried, unsweetened cranberries, 2 Tablespoons cinnamon, 1 Tablespoon nutmeg, 1/4 teaspoon ground cloves, 1/8 teaspoon ground ginger, pinch of salt, 1/2 cup unsweetened shredded coconut
In a small bowl, combine pumpkin puree and coconut oil. Stir well to combine. Add maple syrup, if using, and mix again. Add to bowl with dry ingredient and stir well. Pour onto prepared baking sheet.
2/3 cup pumpkin puree, 1/3 cup coconut oil, 1/3 cup maple syrup {optional…leave out for Whole30}
Bake in preheated oven 35-45 minutes, stirring about every 10 minutes so it doesn't burn. Remove from oven and let cool.