Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined and do not overmix. The cookie dough will be very thick.

Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 13-15 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.