Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a large bowl, combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice, and salt. Add pumpkin puree, eggs, and melted coconut oil and honey. Stir until fully combined.

Drop ¼ cup sized scoops of the mixture onto the cookie sheet. Flatten the dough slightly.

Bake for about 15-20 minutes until the edges are lightly browned.

Let cookies cool on the baking sheet before moving to an airtight storage container.