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 brown sugar until the mixture is light and fluffy, about 2-3 minutes, and you hear a gentle whirring.
Add the pumpkin puree and vanilla extract to the creamed mixture, mixing until well combined and smooth, with a slightly glossy appearance.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, and nutmeg to evenly distribute the spices.
Gradually add the dry ingredients to the wet mixture, mixing just until combined and the dough begins to come together, feeling slightly sticky but manageable.
Fold in the chopped pecans and dried cranberries, distributing them evenly throughout the dough for bursts of crunch and tartness.
Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, until the edges turn golden brown and the centers still feel soft when gently pressed.
Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes, allowing them to firm up slightly.
Transfer the cookies to a wire rack to cool completely, revealing a tender, moist interior with a slightly chewy exterior.
Once cooled, enjoy these cozy pumpkin spice cookies with a cup of tea or your favorite warm beverage.
