1. Preheat oven to 325 degrees F.
2. Cream the coconut oil and sugar in a standing mixer fitted with the paddle attachment for 2 minutes. Add the eggs one at a time, then the flour, baking powder, baking soda, salt and spices and mix well. Add the pumpkin puree and mix at medium speed until combined. Add the walnuts and dried fruit and continue to mix for another 30 seconds or until just combined. Cover the bowl and chill in the refrigerator for 1 hour.
3. Using a tablespoon, spoon the batter onto a cookie sheet lined with parchment paper and bake for 8-10 minutes. Makes 24 cookies.