• Preheat oven to 375°F. Combine flour, baking soda, and salt in a medium bowl, set aside.
• Combine margarine, granulated sugar, and brown sugar in a large mixing bowl and beat until creamy.
• Add the egg, pumpkin, orange juice, orange zest, cinnamon, nutmeg, ginger and allspice and beat until thoroughly combined.
• Gradually add in the flour mixture and beat until combined. Mix in the dried cranberries.
• Drop dough by rounded tablespoons (or a cookie scoop) onto ungreased baking sheets. Bake for 12 to 14 minutes or until the edges are set. Remove to wire racks to cool completely.

Optional Glaze:

• Although we prefer these cookies plain, you can brush on a powdered sugar glaze after they've cooled.
• Combine 1-1/2 cups sifted powdered sugar, 2-3 tablespoons orange juice and 1/2 teaspoon grated orange zest in a medium bowl until smooth and lightly brush over the tops of the cookies.