Preheat the oven to 180C/350F and line a baking sheet with parchment paper.
Add the oats, cranberries, coconut, nuts and pumpkin spice and mix to combine.
Drizzle the coconut oil and maple syrup and toss to lightly coat all the ingredients.
Transfer the oats mixture onto the baking sheet, spread into an even layer and bake for 20 minutes, until golden.
Remove from the oven and set aside to cool.
Divide the yogurt into the serving bowls, stir the pumpkin puree into each bowl then top with 2-3 tbsp of granola.
Garnish with pumpkin seeds and pumpkin spice, add 1 tbsp of nut butter to each bowl, drizzle some extra maple syrup and serve.