Ingredients
1 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 egg1 cup canned pumpkin1 cup all-purpose flour1 cup whole wheat flour1-1/2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon ground ginger1/2 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1 cup granola without raisins1 cup chopped walnuts1 cup white baking chips1 cup dried cranberriesICING:1/4 cup butter, softened2 cups confectioners’ sugar3 tablespoons 2% milk
Preparation
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the granola, walnuts, chips and cranberries.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.
In a small bowl, combine icing ingredients until smooth.
Spread over cooled cookies. Store in the refrigerator.
