Preheat the oven to 325 degrees F and grease two 4x8 inch loaf pans. Line them with parchment paper and grease that as well. Set aside.

In a large bowl, combine the baking mix, sugar, pumpkin pie spice, baking soda, salt, and cinnamon. Whisk to combine. Add the buttermilk and mix well. Fold in the pumpkin seeds, cranberries and xanthan gum. Mix briskly.

Divide the batter evenly between the two loaf pans, smoothing the top. Bake for 40-45 minutes or until the top is golden brown. If they are browning too much, you may cover with foil. Remove from oven and place on a rack to cool for 15 minutes, then invert the loaves onto the rack and let cool COMPLETELY to room temperature, about 1 hour.

Wrap the loaves tightly in plastic wrap and place in the freezer for at least 45 minutes.

Preheat the oven to 300 degrees F and remove the loaves from the freezer. Slice the loaves into 1/4 inch slices (thinner if desired). Line two large baking sheets with parchment paper or silicone baking mats and lay on the slices. Bake for 15 minutes on each side or until the crisps have "crisped up" and browned slightly.

Transfer the crisps to a wire rack to cool completely.

Store the crisps in an airtight container for about a week. Enjoy!