In a large bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugars together until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the egg, pumpkin and vanilla until incorporated.
Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and beat for 5 more seconds. Remove the bowl from the mixer and fold in the cranberries and chocolate chips. Cover the bowl tightly and refrigerate the dough for at least 4 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Use a small ice cream scoop with release mechanism to scoop out dough in 2 tablespoon-size balls (or us a tablespoon measure) and place the balls onto the prepared baking sheet about 1 inch apart. Bake for 14 to 18 minutes, rotating the pans halfway through the baking time, until the cookies begin to brown.
Remove the pan from the oven and cool on a wire rack to cool completely.
The cookies can be stored, in an airtight container, for up to 3 days.