1 cup Red Dog Farm Winter Luxury Pie Pumpkin puree
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
1 egg at room temperature
1 tsp. vanilla extract
1 cup of rolled oats
1 cup of dried cranberries

Begin by cooking the pie pumpkin to prepare the puree. Luckily this variety cooks whole easily, with the stem on. Preheat the oven to 350 degrees and use a fork to poke a few holes in the side to vent. After an hour or so the pumpkin will look a bit deflated. Pull it out and wait for it to cool a bit before you cut the top off. The pumpkin will be VERY hot at this stage. Once it is cool enough to handle, scoop out the seeds and innards, leaving the flesh behind. Then scoop out the flesh, leaving only the skin of the pumpkin behind. Puree the flesh in a blender, add a bit of water if it needs more liquid to blend. You will need 1 cup of puree for this recipe and the extra can be frozen or reserved for other recipes.

When you are ready to make the cookies, preheat oven to 350 degrees.

Combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt together. Set aside.

Beat the butter and sugar together until the mixture is fluffy in a large bowl. Add the pumpkin puree, egg and vanilla. Beat together. Add the dry mixture in batches, combining thoroughly between batches. Stir in the oats and cranberries.

Drop tablespoons of the dough on a greased baking sheet and cook for 10-12 minutes, until the cookies are lightly browned. Cool on a wire rack. This recipe makes about three dozen cookies.