Dried cranberries give these festive pumpkin cookies a nice zing and fruitiness. Pack these along with your brown-bag lunch for a little something special.
Preheat the oven to 350 degrees.
In a large bowl, cream the butter and sugars until light and fluffy. Beat in the pumpkin, egg, and vanilla. Combine the all-purpose flour, oats, whole-wheat flour, baking soda, ginger, cinnamon, salt, nutmeg, and allspice; gradually add to the creamed mixture. Fold in the cranberries.
Coat a baking sheet with cooking spray. Drop the batter ¼ cup at a time 2 inches apart onto the baking sheet. Bake 20-22 minutes or until lightly browned. Remove to wire racks to cool.