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Whisk together whole wheat flour, old-fashioned oats, baking soda, pumpkin pie spice, and salt. At medium speed, beat pure pumpkin, coconut oil, brown sugar, and egg until well combined; gradually beat in flour mixture, then pepitas and dried cherries.
Scoop onto large parchment-paper-lined cookie sheet to form 16 mounds, spaced 2-inches apart; flatten into disks.
Bake at 350 degrees F for 20 to 25 minutes or until dark brown on bottoms. Cool on wire rack. Cooled cookies can be wrapped in plastic and stored at room temperature up to 2 days or frozen up to 2 weeks. Reheat in toaster until crisp.