• In a large bowl, whisk together flour, oats, baking powder, corn starch, cinnamon and ginger
• In a separate bowl using a hand or stand mixer, combine butter, white and brown sugars until light and fluffy
• Add egg and vanilla and mix well
• Add in half of flour mixture to the butter mixture and stir until just combined.
• Add in half of butternut squash puree and stir until just combined.
• Repeat process until all flour and puree is incorporated into the batter.
• Fold in raisins
• Chill dough in refrigerator for 2 hours, or until dough is completely chilled throughout
• Preheat oven to 350 F
• Line a large baking sheet with parchment paper
• Using a cookie or ice cream scoop, spoon dough into ball shapes and place cookies on baking sheet roughly 2 inches apart
• Bake for 14-15 minutes
• Allow to briefly cool on pan before transferring to a wire cooking rack
• Complete process until all cookies are baked, but do not overcrowd oven with multiple baking sheets at one time

Glaze

• Once cookies are completely cooled, combine powdered sugar and heavy cream and soon icing into a piping bag or a ziploc bag with the tip snipped off
• Drizzle icing over cookies and allow to dry
• Enjoy!