GFCF Pumpkin Cookies

My friend, Elizabeth, posted a delicious Pumpkin Bread Cookie recipe and I was inspired to make a GFCF version. At first, I thought I'd just sub in GF all-purpose flour and some rice milk and some CF chocolate chips... and the next thing you know, it's a totally different recipe!! I still credit her with the inspiration. And this isn't the final version. Next time I'm going to put in apple sauce instead of the oil! But here's what I used this go around:

1 cup pumpkin puree
1/2 cup brown sugar
1 egg
1/2 cup vegetable oil
1 TBSP GF vanilla extract
1 cup irish old-fashioned oats
1 cup GF all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 TBSP cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 cup dried cranberries
1/2 cup chopped pecans

Mix pumpkin, brown sugar, egg, oil & vanilla together. In another bowl, combine flour, oats, baking powder, soda, cinnamon, nutmeg & cloves. Stir flour mixture into pumpkin mixture. After all combined, stir in cranberries & pecans. Drop by spoonful onto ungreased cookie sheet. Bake at 375 degrees for 10 - 12 minutes or until lightly browned. They will not "flatten" like regular cookies. I'm still experimenting with "why". Makes 2 dozen (depending on the size of your cookie!)