1/2 cup of butter – room temp.
1/2 cup of brown sugar
1/2 cup of white sugar
1 large egg
1 1/2 tsp. of vanilla
1/2 cup of pureed, cooked squash
1 1/2 cup of flour
1/2 tsp. of baking powder
1 tsp. of cinnamon
1 tsp. of salt
1/4 tsp. baking soda
1/4 tsp. all spice
1/2 cup of chopped toasted pecans
Cream the butter, brown & white sugar, egg and vanilla. Add squash. Mix. In a separate bowl, sift the dry ingredients. Gradually add to the squash mixture. Stir in pecans. Spoon smaller amount of dough on parchment paper. Bake for 12 minutes at 350 degrees.
Frosting: 1/4 cup of brown sugar, 2 tbsp. of milk, 1 tbsp of butter, 1 cup of powdered sugar. Over medium heat, stir in milk & brown sugar. Bring to a boil for 3 minutes. Remove from heat and add butter…then the powdered sugar. Mix well. Frost cookies when cooled.
