Preheat your oven to 300°F (150°C) and gather your ingredients and a large baking sheet lined with parchment paper.

In a large mixing bowl, combine the Rice Chex, Wheat Chex, pretzel sticks, pecans, and dried cranberries, and gently fold them together.

In a medium saucepan over low heat, melt the unsalted butter and stir in the brown sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth.

Pour the glaze over the bowl of dry ingredients and stir gently to coat each piece evenly.

Spread the coated mixture onto the prepared baking sheet in an even layer.

Bake for 45 minutes, stirring every 15 minutes until golden brown.

Let the mixture cool completely on the baking sheet to achieve the desired crunchiness.

Transfer to an airtight container and store at room temperature for up to a week.