Cranberry Pumpkin Ricotta Cookies (Oatmeal with a Twist!)

Preheat oven to 350˚F with the rack in the middle of oven.
Prepare a baking sheet with parchment paper.

Combine all dry ingredients (excluding cranberries) in a medium bowl. Combine all wet ingredients in a separate bowl. Mix the wet and dry ingredients together to form cookie batter. Toss the dried cranberries with a few tablespoons of pastry flour and gently fold into the batter.

Drop a spoonful of batter onto the cookie sheet and press a couple extra cranberries into the tops if desired. I used a 2 tablespoon coffee scoop to portion out the batter. Bake for 10-12 minutes, until the cookies are golden brown.
Cool on racks and serve.