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Whisk together the butter, pumpkin puree, sugars, vanilla and egg in another mixing bowl until completely combined. Add the dry ingredients to the wet ingredients and stir together until fully incorporated. Fold in the white chocolate chips and cranberries until just combined.
Spoon and drop tablespoon-size balls of cookie dough onto the parchment-lined baking sheets, about 1 inch apart.
Bake the cookies until puffed, set and lightly browned, about 15 minutes, rotating the pans halfway through baking time.
Allow to cool for at least 10 minutes on the baking sheets before serving.