1 cup butter, softened
1/2 cup each sugar and packed brown sugar
1 cup canned pumpkin
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 tsp. ground cinnamon
1 tsp. each baking powder and ground ginger
1/2 tsp. each salt, baking soda, and ground nutmeg
1/4 tsp. ground cloves
1 cup granola without raisins
1 cup chopped walnuts (optional)
1 cup vanilla or white chips
1 cup dried cranberries (optional)
1/4 cup butter, softened
2 cups confectioners' sugar
3 tbsp. milk
In 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 and chips (Also walnuts and cranberries if you choose to use them, I chose not to this time, but I'm sure its good either way!)
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees 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 refrigerator, and ENJOY!