Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and dark brown sugar using an electric mixer or whisk until the mixture is light, fluffy, and fragrant, about 3 minutes.
Add the egg and vanilla extract to the creamed mixture, then beat until well combined and smooth.
Stir in the canned pumpkin puree until fully incorporated, which will add moisture and a subtle earthy flavor.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt to evenly distribute the spices and leavening agents.
Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated and the dough comes together.
Gently fold in the chopped toasted pecans and dried cranberries, distributing them evenly throughout the dough for texture and bursts of flavor.
Scoop about 2 tablespoons of dough onto the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
Bake in the preheated oven for 12-15 minutes, until the edges are golden brown and the centers are set but still soft.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, which helps them firm up.
Transfer the cookies to a wire rack to cool completely, revealing cracks and a slightly rustic appearance with a warm aroma.
Enjoy these cozy, spiced cookies with a cup of tea or coffee, perfect for fall afternoons or holiday gatherings.
