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

In a large mixing bowl, combine rolled oats, quick cooking oats, dried cranberries, pumpkin seeds, ground flaxseed, pumpkin pie spice, and sea salt.

In a separate bowl, whisk together pumpkin puree, beaten eggs, melted coconut oil, and honey until well combined.

Pour the wet mixture into the bowl of dry ingredients and stir until just combined.

Using a ¼ cup measuring cup, scoop portions of the dough onto the prepared baking sheet and flatten slightly.

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

Allow cookies to cool on the baking sheet for 5 minutes before transferring to an airtight container.