Cranberry Pumpkin Cookies

• 6 tablespoons butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1/2 cup canned pumpkin
• 2 tablespoons beaten egg
• 1/4 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/4 cup dried cranberries

1. In a large bowl, cream 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 creamed mixture. Fold in cranberries.
2. Drop by 1/4 cupfuls 2 in. apart onto a
3. coated with cooking spray. Bake at 350u0b0 for 20-22 minutes or until lightly browned. Remove to wire racks to cool.

butter, brown sugar, sugar, pumpkin, beaten egg, vanilla, flour, oats, whole wheat flour, baking soda, ground ginger, ground cinnamon, salt, ground nutmeg, ground allspice, cranberries

Taken from www.tasteofhome.com/recipes/cranberry-pumpkin-cookies/ (may not work)