Preheat oven to 375º.
In a medium bowl combine flour, baking powder, cinnamon, baking soda, salt and allspice.
In a large bowl beat butter and sugar, with an electric mixer at medium speed, until light and fluffy. Beat in pumpkin, egg and vanilla. Gradually add flour mixture; beat at low speed until well blended. Stir in pecans and cranberries.
Drop by heaping tablespoonfuls, 2” apart, onto ungreased cookie sheet. Flatten mounds slightly with back of spoon. Bake 10-12 minutes or until golden brown. Leave on cookie sheet 1 minute before removing to wire rack to finish cooling.