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Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
In a large bowl, combine all-purpose flour, whole wheat flour, oats, wheat germ, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. In a medium bowl, combine egg, shredded apple, pumpkin, brown sugar, and oil. Add egg mixture to flour mixture; stir just until combined. Fold in pecans.
Drop batter by a measuring tablespoon onto the prepared cookie sheet. Sprinkle tops with dried cranberries. Bake for 10 to 12 minutes or until firm to the touch and lightly browned on top. Transfer to a wire rack; cool.