1 cup butter, softened
2/3 cup packed brown sugar
1 (15 ounce) can whole peeled pumpkin
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon and nutmeg
1/2 cup raisins
1/2 cup dried cranberries
1 cup pumpkin puree
Preheat oven to 350 degrees F (175 degrees C). Mix together the butter and sugar in a medium bowl; gradually stir in the pumpkin and pumpkin and stir until all ingredients are thoroughly combined. Stir in the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and nutmeg; stir just until combined. Gently fold in the raisins and cranberries. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until apples begin to soften and cookies begin to set. Let cool on cookie sheets for about 2 minutes before removing from cookie sheets.