Heat oven to 350 degrees.  Line a baking sheet with parchment paper.  Spray the top with a bit of coconut oil spray. Set aside.

Combine the oats, pumpkin seeds, pecans, and chia seeds in a large mixing bowl.  In a separate bowl, whisk together the maple syrup, pumpkin puree, melted coconut oil, spices, and vanilla extract together until smooth.  Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly coated.

Spread the granola mixture out evenly on the parchment-lined baking sheet and bake for 15 minutes.  Remove from the oven and add the coconut and stir.  Return the granola to the oven and cook for an additional 8-10 minutes, or until the mixture is golden.

Remove and let the granola cool until it reaches room temperature.  Stir in the dried cranberries.

Enjoy with milk, in yogurt, plain, or with ice cream. Store in an airtight container for up to 2 weeks.