Preheat oven to 350F°. In a large bowl, cream butter and sugars. Add egg, mix well. Scrape bowl as needed. Add flour, baking soda, salt and spices. Give a quick mix, then add pumpkin and vanilla. Mix well.
Top of wet mixture with cranberries (or raisins) and oats. Mix just until the add in items are spread out throughout the dough. Do not over mix.
Prepare a baking sheet with a silpat or sheet of parchment paper. Using a large cookie scoop, place drops of dough onto prepared sheet. Space dough balls roughly 2" apart. You should be able to fit at least 6 cookies per sheet.
Bake for 10-15 minutes. In my experience, large cookies are done at exactly 15 minutes. Smaller cookies will need checking sooner.
Cookies should be stored in an airtight container. Any remaining dough can be stored in the fridge for several days or frozen for several months.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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