Begin by combining your dry ingredients in a large mixing bowl. Whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated or brown sugar, and a pinch of salt until well combined.
In a separate bowl, beat 2 large eggs and then mix in 1 cup pumpkin puree and 1 tablespoon vegetable oil until the mixture is smooth and thoroughly incorporated. The wet ingredients should be fully blended to guarantee even distribution of the pumpkin flavor throughout the batter.
Pour the wet ingredient mixture into the bowl with the dry ingredients and gently fold them together until just combined. Be careful not to overmix, as this can result in tough, dense pancakes.
Once the batter comes together, fold in 1/3 cup dried sweetened cranberries and 1/3 cup toasted pumpkin seeds, distributing them evenly throughout the batter so each pancake will have a good balance of mix-ins.
Heat a griddle or non-stick skillet over medium heat and lightly oil or butter the surface. Pour the batter onto the hot surface using about 1/4 cup per pancake, allowing room for them to spread.
Cook for approximately 2-3 minutes on the first side until the edges look set and bubbles form on top, then flip and cook the other side for another 1-2 minutes until golden brown. Serve the pancakes warm with your favorite autumn toppings such as maple syrup, whipped cream, or additional pumpkin seeds.
