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In a bowl, combine the rolled oats, pecans, pumpkin seeds, pumpkin spice, sugar, and salt.
Add the maple syrup, pumpkin puree, and extra virgin olive oil to a pan and cook over medium heat until heated through and combined. Then add to the mixture and stir until well combined.
Spread the mixture evenly on a baking sheet lined with parchment paper, ensuring there is space for it to cook properly.
Bake in the oven at 325 degrees until the granola is golden and aromatic, stirring occasionally to promote even cooking.
If you like, mix in the dried cranberries after baking when cooled slightly. Then allow the granola to completely cool before transferring it to airtight containers for storage.