Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
Lightly brush the olive oil over both sides of each baguette slice. Arrange the slices in a single layer on the baking sheet. Bake for 5 minutes, then flip and continue baking on the other side until lightly golden and lightly crisp, about 5 additional minutes. Set aside to cool.
While the toasts bake, in a mixing bowl, beat together the goat cheese, cream cheese, pumpkin, maple syrup, salt, pepper, and cinnamon until smooth and creamy. Taste and adjust seasoning as desired.
To serve: Spread the crostini generously with the pumpkin mixture and top with any mix of cranberries, pumpkin seeds, and sage.
Whipped goat cheese and pumpkin mixture can be prepared up to 1 day in advance.
Baguette slices can be toasted up to 1 day in advance and stored in an airtight container. The bread’s texture will stiffen somewhat, so if you like a slightly softer baguette slice, you might consider toasting it a few hours ahead instead.
Crostini can be topped and refrigerated 1 to 2 hours in advance. Let them come closer to room temperature prior to serving.