Heat oven to 250°F. Line a large baking sheet with parchment paper.
In a large bowl, combine oats, pumpkin seeds, pecans, and spices.
In a Pyrex measuring cup or small bowl, melt coconut oil. Whisk in molasses and maple syrup. Add to oat mixture and stir to combine evenly.
Spread evenly on the baking sheet and bake for 30 minutes, stirring every 10 minutes until lightly browned and slightly crisp. Cool completely. Add optional dried cranberries. Store in an airtight container.
This Gingerbread Spiced Granola will last for several weeks when stored in an air-tight jar.