Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Combine dry ingredients in a medium mixing bowl. Add pumpkin, almond butter, maple syrup, vanilla extract, coconut oil, and almond milk.
Stir until all ingredients are completely combined. Fold in pepitas and cranberries. Allow cookie dough to sit for 3-4 minutes. This will be a wet dough.
Using a tablespoon, scoop cookie dough onto prepared cookie sheet in even rows. Use an extra piece of parchment paper to press down slightly on the tops of each cookie to gently flatten. Press in extra seeds or cranberries into tops of cookies if desired.
Bake for 20-22 minutes (edges will brown quickly after 20 minute mark).Allow cookies to cool on pan for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.
This cookie dough is a wet dough. Allowing it hydrate for a few minutes helps the dough thicken before scooping.
For "prettier" breakfast cookies, press in a few extra toppings into the tops of each cookie before baking.
You'll want to take the cookies out of the oven once they've set on the outside. They will continue to cook a bit as they cool on the pan.