Soft Pumpkin Granola Cookies with Cream Cheese Glaze

Directions

1. 1Line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350 degrees F.
2. 2Combine flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt. Set aside. In a stand mixer, beat butter until creamy. Add sugars beating until fluffy, approximately 3 minutes. Scrap the bowl as necessary. Beat in pumpkin puree until incorporated. Beat in vanilla and then eggs, one at a time.
3. 3Switch from the beaters to the paddle on your stand mixer. Gently stir in the flour mixture until combined. Stir in the granola.
4. 4Scoop cookies into 2 Tbs sized balls. Dough will be sticky, so it's a good idea to use an ice cream scoop with a spring release. Place on baking sheets and bake cookies for 10-12 minutes. Edges should be slightly browned and the cookies puffed. Cool on sheets for 5 minutes before transferring to a cookie cooling rack.
5. 5Meanwhile, prepare the glaze by beating the cream cheese, milk, vanilla, and powdered sugar. Frost or drizzle the cooled cookies with the cream cheese glaze.
6. 6Note: Because these cookies area already very soft, you do not want to store them in a sealed container. They will be sticky and fall apart. They do just fine overnight (unfrosted) on a plate uncovered.