Start by soaking the cranberries in very very hot water to plump them up [and so they won't sink to the bottom of the dough mixture].

Drain and set aside.

Stir together flour, baking powder, cinnamon, baking soda and nutmeg.

In mixer bowl, beat butter on medium for 30 seconds, then add brown sugar and beat until fluffy.

Add egg, pumpkin and vanilla seeds and beat well again.

Add dry ingredients to beaten mixture and beat until well blended, then stir in cranberries. Dough will be soft, unlike other cookie doughs.

Drop heaping teaspoons-full onto parchment lined baking sheets and bake at 375° for 10 minutes or until done.