Add pecans and almonds to a sheet pan and toast in the 350 degree oven for 5 minutes. Add pumpkin seeds to the same sheet pan. Toast the nuts and seeds for an additional 5 minutes and set aside to cool.
In a large bowl, whisk together the maple syrup, brown sugar, vanilla, applesauce, oil and egg until well incorporated. Stir the dry mix into the wet until well combined. Add the dried cranberries, reserved pecans, almonds and pumpkin seeds then stir until fully incorporated.