Iced Pumpkin Cookies
Taste of Home
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“My 2-year-old son, Joshua, especially likes testing—or should I say consuming— these chunky cookies!” writes Johna Nilson of Vista, California.
SERVINGS: 36
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 45 min. Bake: 15 min./batch + cooling
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 cup granola without raisins
- 1 cup chopped walnuts
- 1 cup vanilla or white chips
- 1 cup dried cranberries
- ICING:
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 3 tablespoons milk
Directions:
In a large mixing 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. 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 mixing bowl, combine icing ingredients until smooth. Frost cookies. Store in the refrigerator. Yield: 3 dozen.