Layer a baking sheet pan with parchment paper or a silicone baking mat. Preheat the oven to 325°F.

Add the coarsely chopped pecans, sliced almonds, brown sugar (if using), cinnamon, pumpkin pie spice, and salt to the bowl. Mix everything well.

In a separate bowl, combine the pumpkin puree, maple syrup, and melted coconut oil. Whisk everything well to combine.

Add the wet mixture to the bowl with oats and mix everything to coat evenly.

Carefully drop this mixture onto the prepared baking sheet.

Spread it well to form a uniform and thin layer. Make sure to keep the layer thickness uniform so that they cook evenly. I baked mine in two baking sheets as I had made double the quantity. The quantity mentioned in the recipe card below will fit in one baking sheet.

Depending on how thick or thin the granola mixture is spread, it will take anywhere from 25 to 35 minutes to bake.

Flip the granola once in between baking. Take care not to break them down into crumbs and try to keep them together. The granola will still appear quite soft, but you will see a good color develop in the granola.

Remove the pan from the oven. Sprinkle the raisins and cranberries evenly over the top.

Let the Pumpkin granola sit in the pan until completely cool. Do not attempt to mix or move it before it cools, as it will become crumbly. If you like to have granola chunks, then leave it cool completely in the pan.

The maple pumpkin granola will become crunchy and harden as it cools. Once completely cool, break into small chunks and store in a glass jar. At this time, you can mix the dried fruits more evenly.