Cranberry-Pumpkin Cookies

Step 1: Prepare the pumpkin puree.

1. Peel and cut 300 g of pumpkin into chunks. 
2. Place the pumpkin in a saucepan, add a little water, and cook over medium heat for about 15 minutes until the pumpkin becomes soft. 
3. Drain the water and mash the pumpkin into a puree using an immersion blender or a fork.

Step 2: Prepare the cookie dough.

1. In a large bowl, mix 200 g of softened butter, 200 g of brown sugar, and 100 g of white sugar until well combined. 
2. Add 2 eggs and beat until smooth. 
3. Stir in 1 teaspoon of vanilla extract and 150 g of pumpkin puree until thoroughly mixed.

Step 3: Combine the dry ingredients.

1. In a separate bowl, mix 350 g of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of ground ginger.

Step 4: Incorporate the dry and wet ingredients.

1. Gradually add the dry mixture to the pumpkin-butter mixture, stirring until a homogeneous dough forms. 
2. Add 150 g of dried cranberries or raisins and gently mix them into the dough.

Step 5: Bake the cookies.

1. Preheat the oven to 180°C (350°F). 
2. Shape the dough into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper. Leave about 5 cm (2 inches) of space between each ball. 
3. Press down lightly on each ball with your fingers to flatten it. 
4. Bake the cookies in the preheated oven for approximately 12-15 minutes until they turn golden brown around the edges.

Step 6: Let the cookies cool and enjoy!

1. Carefully transfer the cookies to a wire rack to cool completely. 
2. Once cooled, the cookies are ready to be enjoyed. 
3. Indulge in their moist and flavorful taste!

Enjoy your cranberry-pumpkin cookies!