Preheat oven to 425 degrees.

Line a baking sheet with parchment paper or use a silpat if you have one.

In the bowl of a stand mixer fitted with the paddle attachment combine flours, sugar, salt, baking powder, baking soda, spices and cubed butter. Mix on medium-low speed until the butter is fully incorporated and the texture/size of the mixture is that of small peas.

In a separate bowl, combine pumpkin, egg, vanilla and milk and whisk together.

Add wet ingredients to dry and fold together.

Once combined, fold in chocolate chips.

On a floured surface, roll dough into ball and then roll out to a rectangular shape about 1/2 an inch high using a rolling pin.

At this point, you can either cut into circles using a cutout or a rim of a glass, or cut into triangular shapes. If doing circles, you will have about 11 of them.

Once desired shapes are cut out, lay on baking sheet.

Bake for approximately 12-14 minutes until golden on the edges.

Transfer to cooling rack.

combine all ingredients in a small bowl and whisk until desired consistency.