Heat oven to 350°. Lightly grease baking sheets or line with parchment paper or reusable parchment sheets.
In a medium bowl, mix together dry ingredients and set aside. (If you don’t want to dirty a bowl for this, you can dump them straight onto the top of your wet mixture, but this ensures they are thoroughly mixed.)
Cream the butter and sugars in a large bowl until well blended. Mix in the egg, vanilla, and pumpkin.
Add the dry ingredients and stir gently until blended. Stir in cranberries or tart cherries and chopped nuts.
Drop by teaspoonfuls onto the prepared baking sheets.
Bake for 12 to 15 minutes, or until lightly browned around the edges and set. These are tender cookies, so you’ll need to let them cool for a few minutes on the pan to set up before moving them to a wire rack to cool completely.
You can substitute more cinnamon if you don’t have cardamom.
Serving Size:2 cookies
Keywords: cookies, pumpkin, pumpkin oatmeal cookies