Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees and line baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, salt and pumpkin pie spice in medium bowl. In second medium bowl, stir together oats, pecans, cranberries, and chocolate morsels.
In mixer, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add pumpkin puree and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Use a 3 T (50mm) cookie scoop to portion out dough and place on parchment-lined baking sheets about 2 inches apart. Gently flatten each dough ball scoop to 1 inch thickness. Stud top of each dough ball with 3 – 4 additional chocolate morsels. Bake both baking sheets 10 minutes. After 10 minutes rotate sheets front to back and top to bottom, then continue to bake 5 more minutes until cookies are brown on edges and have begun to set but centers are still soft (cookies will seem underdone). Do not overbake. Cookies will firm up to a chewy texture as they cool on baking sheet and wire rack.
Cool cookies on baking sheets 5 minutes. Transfer cookies to wire rack and cool to room temperature.