Place 2 racks as close to the center of the oven as possible with at least 4" of space between them. Preheat oven to 325 degrees and spray 2 baking sheets with cooking spray. Set aside.

In a large bowl, toss the oats, pumpkin seeds, almonds and pecans together until combined and set aside.

In a medium bowl, mix the egg whites, pumpkin purée, corn syrup, oil, brown sugar, cinnamon, pumpkin pie spice, salt and vanilla until smooth and well combined.

Pour the pumpkin mixture over dry ingredients and mix until everything is moistened. Divide the granola between the 2 baking sheets, spread into an even layer and bake 35–40 minutes with the oven door propped open about 1". (Use a wooden spoon to prop the door open.) Stir the granola at least every 10 minutes to ensure even browning. (Don’t skip this step because the granola near the edge of the pan seems to brown faster than the rest.)

Remove from the oven and cool completely in the pan. Pour the granola into a large bowl and mix in the dried cranberries and golden raisins. Store at room temperature in an airtight container for several weeks.