Pumpkin Chocolate Chip Cranberry Almond Cookies

Pumpkin Chocolate Chip Cranberry Almond Cookies
Ingredients:

• 1 cup all purpose flour 
• 3/4 cup whole wheat flour 
• 3/4 teaspoon baking soda 
• 1/4 teaspoon baking powder 
• 1/4 teaspoon salt 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground ginger 
• 1/8 teaspoon ground nutmeg 
• 5 tablespoons unsalted butter, softened 
• 3 tablespoons almond butter 
• 1/4 cup canned pumpkin puree 
• 1/2 cup granulated sugar 
• 1/4 cup brown sugar 
• 2 tablespoons maple syrup 
• 1 large egg 
• 1 teaspoon vanilla extract 
• 1 cup quick oats 
• 2 cup chocolate chips 
• 1/3 cup dried cranberries 
• 1/3 cup sliced almonds 

Instructions:  In a medium mixing bowl, sift together flours, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.  In a large mixing bowl, using a mixer on medium speed, beat together butter, almond butter, pumpkin, granulated sugar, brown sugar and maple syrup until creamy and well combined.  Beat in egg and vanilla until well combined.  Reduce mixer speed to low and beat in dry ingredients until almost combined.  Add oats, chocolate chips, cranberries and almonds and mix until just combined.  Chill dough for 1 hour in the refrigerator.

Heat oven to 350 degrees F.  Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 12-14 minutes, or until light golden brown on top.  Cool 2 minutes before transferring to wire racks to cool.

Makes a little over a dozen cookies, depending on how large you shape them