Sunday, October 2, 2011

Iced Pumpkin Cookies

1 cup butter, softened
1/2 cup each sugar and  packed brown sugar
1 egg
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! 

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