Iced Pumpkin Cookies

This recipe has been my go to for the past several years.  We make these every Fall.  I can't even make pumpkin chocolate chip cookies anymore because I much prefer these.  Enjoy!

Iced Pumpkin Cookies

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 cup canned pumpkin
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/4 cup oats
• 1 1/4 cup white baking chips
• 1 1/4 cup dried cranberries
• ICING:
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 3 tablespoons 2% milk

Directions

• 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. Yield: 3 dozen.

Original recipe can be found HERE.