Ingredients

For the Cookie:
2 Cups of Cooked and Mashed Squash (I used Butternut Squash)
1 White Cake Mix
1 Cup White Chocolate Chips

For the Topping:
2 Tablespoons Butter
2 Tablespoons Brown Sugar

Instructions

Topping: cook butter in a pan on the stove until it starts to brown and gets a caramel scent. Take off of heat and stir in brown sugar. Refrigerate until a little more firm, then whip it up a bit using a whisk.

Cookie: Preheat oven to 350 degrees Fahrenheit. Mix together all ingredients until combined (don’t overmix). Spoon 3-4 Tablespoon sized scoops onto a greased cookie sheet, spaced a couple inches apart, and bake for 13-15 minutes. Pull out of the oven when they are firm when you touch the top, and it looks like the bottoms are starting to brown around the edges. While cookies are still hot, get some of the topping on a butter knife, and spread over the top of each cookie just enough to butter the whole top. You don’t need any extra, just enough to wet the whole top of each cookie. Enjoy!

Yield: about 2 dozen