Preheat oven to 325 degrees F. Line rimmed baking sheet with parchment paper or a Silpat.
Combine oats, pecans and pumpkin seeds in a large bowl.
In separate medium bowl, stir together pumpkin, maple syrup, melted coconut oil, vanilla, cinnamon, salt, ginger, nutmeg and cloves until well blended. Pour pumpkin mixture into oat mixture, stirring until ingredients are well combined and coated. Spread evenly on lined baking sheet.
Bake 50 minutes, stirring every 15-20 minutes, until granola is golden brown and dried. It will continue to crisp as it cools. Stir in cranberries; cool completely.
A serving is approximately 1/4 cup.
Walnuts or almonds can be substituted for pecans.
Flaked coconut can be added before baking. (1/2-3/4 cup, as desired)
Add semi-sweet chocolate chips or white chocolate chips after baking. (If adding chocolate, reduce maple syrup slightly - to about 1/3 cup.)