In a medium bowl, stir together the flours, salt, cinnamon, ginger, all spice, nutmeg, cloves, baking powder, and baking soda. Set aside.
In a large bowl (or the bowl of a standing mixer), beat together the brown sugar and eggs on medium speed until smooth. Add the pumpkin and vanilla, beating again until smooth.
Slowly add the dry ingredients. Mix on low speed, just until combined. Fold in the oats, apricots, and pecans.
Drop by rounded teaspoonfuls (I use a baby ice cream scoop) onto a lightly greased cookie sheet. Using the back of a fork, press down slightly, as the cookies will not spread during baking.
Bake for 19-22 minutes, until lightly browned and tops look set. Remove to a rack to let cool.