Preheat your oven to 325 degrees Fahrenheit.
In a large bowl, mix the flour, cinnamon, baking powder, ginger, baking soda, allspice, salt, cloves and nutmeg. Whisk together well and set aside.
Put the sugar, brown sugar and vegetable oil into the mixer and mix together using the whisk attachment. It will look grainy.
Add the eggs, one at a time, scraping down the sides of the mixing bowl and mixing well after each addition.
Add the pumpkin, vanilla and orange peel to the mixer and mix until well blended.
Stir in the flour mixture by hand until just combined.
Stir in the dried cranberries.
Using a small ice cream scooper, scoop the batter onto a paper lined cookie sheet and bake at 325 degrees Fahrenheit for eight to 10 minutes.