Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the pumpkin puree, honey (or maple syrup), melted coconut oil, vanilla extract, and egg until smooth.

In a separate bowl, combine the rolled oats, whole wheat flour, cinnamon, nutmeg, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.

Fold in the dried cranberries and, if using, the chopped nuts and pumpkin seeds.

Scoop about 2 tablespoons of dough for each cookie and drop onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon or your hand.

Bake in the preheated oven for 12-15 minutes, or until the cookies are set and lightly golden around the edges.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.