Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
In a large bowl, whisk together the flours, baking powder and soda, salt, and nutmeg.
In a medium bowl, whisk together the eggs and sugars until thick and pale. Whisk in the syrup, oil, vanilla, and pumpkin until well combined.
Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the cinnamon chips and dried cranberries (if using).
Spoon dough, by heaping tablespoonfuls, onto prepared cookie sheets two inches apart. Bake for 10 to 12 minutes, until puffed and lightly golden around the edges. Allow to cool for a few minutes on the baking sheet before removing to a wire rack to cool.
Cookies will last, well wrapped, at room temperature for about 4 days.