Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and place sliced baguette pieces on the tray. Drizzle with olive oil and season liberally with salt and pepper. Bake for 10 minutes, remove, and set aside.
Make sure your goat cheese has softened to room temperature. Combine the goat cheese, pumpkin puree, maple syrup, nutmeg and cinnamon in a bowl and mix until well combined.
In a small nonstick pan, add the chopped walnuts, chopped cranberries, maple syrup, sage and kosher salt on medium heat. Stir continuously until the maple syrup goes from its natural state, to liquid and then starts to thicken. Remove from the hot pan immediately and transfer to a plate or something room temperature.
Take about 1 tablespoon of the pumpkin goat cheese spread and spread it on each crostini, and then add your optional candied walnut and cranberry topping. I like to only add it to half the crostini so it doesn't overpower the entire bite!