Pumpkin Gingersnap Granola


Mmmm gingersnaps! They are my absolute favorite cookie ☺️🍪. My aunt makes me some every year for my birthday (which is in July!), even though they’re typically made around the holidays! The kick of ginger and the sweetness of the molasses make them perfect for when the weather gets cooler. I used those cookies and my love of pumpkin and came up with this recipe! 🍂

Now, just like any avid snacker, I love granola, but sometimes it can be quite expensive and loaded with sugar and artificial flavors. So to kill two birds with one stone I decided to make my own. Its way easier than you think! This recipe in particular is ahh-mazing and makes your house smell like fall…no candles needed! (Look at that! Another two for one!)

Pumpkin Gingersnap Granola


1/2 cup coconut oil

1/4 cup molasses

1/4 cup maple syrup 🍁

1 tbsp honey 🐝

1 tbsp fresh grated ginger

3/4 cup pureed pumpkin


3 cups of oats

1 cup unsweetened coconut flakes

1 cup slivered unsalted almonds 🌰


1/2 cup pumpkin spiced flavored pumpkin seeds


10-15 chopped dates

2 tbsp cinnamon

1 tbsp nutmeg

1 tbsp cloves

1 1/2 tbsp ginger

1 1/2 tbsp pumpkin pie spice

  1.  Heat oven to 350º. In a medium sized pot place coconut oil, molasses, syrup, honey, and ginger (the ginger in the tube works as well). Heat and whisk mixture until it starts to bubble slightly. Turn off the heat and add in pureed pumpkin. Whisk well and set off to the side.
  2. In a separate bowl place the rest of the ingredients (oats, coconut, nuts,spices and dates). I really love dates, so I tend to put more in my granola, but you can definitely leave them out or replace them. Dried cranberries would be a good alternative, but I would definitely add some kind of fruit just to add another texture.
  3. After dry ingredients are well mixed, pour the coconut oil mixture into the bowl and stir well. All of the oats should be coated with a thin layer of the wet mixture, the more clumps the better in my opinion as this makes for chewier granola.
  4. Place parchment paper on a cookie sheet and pour granola onto it. Create an even layer of mixture and place in the oven. I baked mine for about 12 minutes, mixing it every 4 minutes or so. Make sure to move the oats around well so each has a turn around the rim to crispin. If you like crumbly granola the bake time will be closer to 15 minutes, while if you like chewy granola it will be closer to 10! It’s really your preference!
  5. And that’s it! I store mine in a plastic container but I’ve also used the empty oatmeal can and it’s worked just as well. You’re house now smells amazing and you have a yummy fall treat to add to your yogurt, use as a cereal with some fruit, and just about anything else your heart desires!


Let me know if you give this a try! I’d love to know what you think!

Extra tidbit! ➡️ My favorite way to eat this granola is on top of plain Greek yogurt with a spoonful of Trader Joe’s Pumpkin Butter mixed in! It tastes just like the Pumpkin Noosa Yogurt flavor but has more protein, less sugar and less calories! I can definitely get behind that 💁🏼

Mason jar = travel friendly! 👜


xoxo, the blonde


One thought on “Pumpkin Gingersnap Granola

  1. mistimaan November 3, 2017 / 12:53 pm

    Nice recipe


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