1. In a bowl, whisk together flour, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
2. In a large bowl, use an electric hand mixer to beat the butter for 1 minute until smooth. Add brown sugar and granulated sugar, and beat until creamy, about 2 minutes.
3. Add the egg and vanilla extract, and beat until smooth, about 1 minute. Scrape down the sides of the bowl as needed.
4. Add the dry ingredients to the wet mixture, and mix on low speed until just combined. Add the rolled oats and mix to combine.
5. Stir in the dark chocolate chips, shredded coconut, dried cranberries, and pepitas by hand.
6. Cover the dough and chill in the fridge for at least 45 minutes (up to 4 days). If chilling for longer than 3 hours, let the dough sit at room temperature for at least 30 minutes before scooping.
7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop large balls of dough (2-3 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
9. Bake for 14-15 minutes, until the edges are golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Store cookies in an airtight container at room temperature for up to 1 week.