• Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine rolled oats, chopped pecans, pepitas, pumpkin pie spice, cinnamon, and salt.
• In a separate bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
• Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
• Spread the granola onto the prepared baking sheet and press firmly into an even layer using a spatula.
• Bake for 20 minutes. Rotate the pan and continue baking for another 20–30 minutes, or until the granola is dry and golden.
• Remove from the oven and allow the granola to cool completely on the baking sheet without stirring.
• Once completely cool, break into large clusters and gently fold in the chopped chocolate.
• Transfer to an airtight container and refrigerate.

Recipe Notes

• Old-fashioned rolled oats work best for large, crunchy clusters.
• Make sure to press the granola firmly into the baking sheet before baking.
• Avoid stirring while cooling to help create larger clusters.
• Allow the granola to cool completely before adding the chocolate.
• Store in an airtight container in the refrigerator and use within one week as a conservative homemade-storage recommendation.
• Freeze for up to 2–3 months for best quality.
• Use certified gluten-free oats if needed.
• Nutrition is calculated using approximately 1 cup of semi-sweet chocolate.