Preheat oven to 375 degrees and grease two cookie sheets (I used coconut oil).
Cream together the butter, sugar and salt.
Mix in vanilla, egg, pumpkin and orange zest. Mix well, to give the larger granules of sugar and salt a chance to start dissolving.
Add the flour, baking powder, baking soda, pie spice and cinnamon. Mix well.
Fold in the cranberries and walnuts to evenly distribute.
Drop dough in tablespoon size dollops on baking sheet. Leave a bit of space between, but they don't spread outward too much.
Bake for 10-12 minutes. Allow to rest for a minute or two before removing cookies from sheet with spatula. Place on racks to fully cool.
Leftover cookies freeze very well. I stored them in small bags of two to grab for a snack or dessert. I actually enjoy grabbing one or two of them straight out of the freezer, as an afternoon snack with coffee. They are not hard to bite through when frozen.