Preheat the oven to 375 degrees. Melt the stick of butter in the microwave and allow to cool for a few minutes. Pour the pumpkin puree into a bowl lined with a paper towel. Pumpkin has a lot of moisture so you want to get that out before baking. Allow it to sit for 5-10 minutes. When you do this the paper towel will be soaked with the liquid and you will be left with a drier pumpkin mixture.

In a large bowl add the butter, brown sugar , egg and vanilla. Mix together until smooth. Add in the drained pumpkin puree then mix again.

In a separate bowl mix together the flour, cinnamon, nutmeg, ginger, salt, baking powder and baking soda.

Slowly add the dry ingredients into the pumpkin mixture. Do not over mix.

Add the oats a half cup at a time, mixing between each cup. Then, add in the cranberries, chocolate chips and chia seeds. Fold them into the dough with a rubber spatula.

On a parchment lined baking sheet, scoop the cookie dough with a large cookie scoop. Make sure to push the cookies down because they will not spread much in the baking process.

Bake cookies for 11-13 minutes and allow them to cool on a wire rack.