Iced Pumpkin Cookies

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

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. Makes 3 dozen.