In a medium-sized mixing bowl combine the flour oats cinnamon baking soda baking powder salt cayenne and allspice. Stir until all ingredients are thoroughly mixed.
In a separate large mixing bowl whisk together the sugar pumpkin oil maple syrup and vanilla.
Gradually fold in the dry ingredients with the wet ingredients about ⅓ at a time. Then add the cranberries and white chocolate chips combining them completely.
Use a heaping tablespoon as the measure for the cookies. Space them about 2 inches apart and bake them on the center oven rack for 25-27 minutes.
Cool your Pumpkin Crazin’ Cookies on a plate or cooling rack serve and enjoy!
