01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Place the diced pumpkin in a small saucepan with 2 tablespoons water. Cover and cook over medium heat until very tender, about 10 to 12 minutes. Drain excess liquid and mash until smooth.
03 - In a large bowl, mix the mashed pumpkin with granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt until well blended.
04 - Add rolled oats, chopped nuts, shredded coconut, and flour to the pumpkin mixture. Stir until evenly combined.
05 - In a separate bowl, whisk the egg with melted butter and vanilla extract. Fold into the pumpkin mixture until fully integrated.
06 - Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing each about 2 inches apart.
07 - Bake for 15 to 18 minutes until edges turn golden brown and centers are set.
08 - Allow clusters to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.