Oatmeal Butternut Squash Cookies (gluten-free)

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In a medium bowl combine flour, oats, baking powder, cinnamon, ginger and salt. Mix thoroughly and set aside.

In a large bowl combine butter, brown sugar and white sugar. Mix on medium speed until light and fluffy, scraping down sides as needed. Then add half (1 3/4 cup) of the flour mixture. Mix on low speed until just incorporated. Add in 3/4 cup of squash/egg/vanilla mixture and mix until just incorporated. Repeat with the rest of the flour and liquid mixture incorporating as before. Can also add nuts, raisins or dates.

With a teaspoon place little hills of dough on the parchment lined cookie sheets, 3 or 4 to a row. Place both pans in the oven (if you can), one above the other, bake for 10 minutes and rotate pans. Bake another 10 minutes. Watch VERY closely. Remove from oven and put cookies on racks to cool. 

When the cookies are cool, prepare the icing.

Combine 1 1/4 cups powdered sugar with 2 tablespoons milk and 1 tablespoon maple syrup (or 1/4 teaspoon maple flavoring). Drizzle over cookies and allow to dry.