Moist Pineapple Cake is a deliciously light and tropical treat that combines the natural sweetness of pineapples with a soft, fluffy cake. Perfect for summer gatherings or anytime you want a refreshing dessert, this cake is both easy to make and full of flavor. With a subtle hint of pineapple and a moist crumb, it’s sure to become your go-to recipe for any occasion!

Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix
• ½ cup (120ml) vegetable oil
• 3 large eggs
• 1 can (8 oz) crushed pineapple in juice, undrained
• 1 tsp vanilla extract

For the Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar
• 1 tsp vanilla extract

Directions

1. Prepare the Oven and Pan:
   Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Make the Cake Batter:
   In a large bowl, combine the cake mix, vegetable oil, eggs, pineapple (with juice), and vanilla extract. Mix until well combined, but be careful not to overmix. The batter will be slightly lumpy from the pineapple.
3. Bake the Cake:
   Pour the cake batter into the prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
4. Prepare the Frosting:
   In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
5. Frost the Cake:
   Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake. Use a spatula to smooth it out.
6. Serve:
   Slice the cake into squares and serve chilled or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or fresh fruit.

Notes

• Substitutions: For a lighter version, you can use a sugar-free cake mix or swap the cream cheese frosting for whipped cream.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake may become even more moist as it sits!
• Make-Ahead Tip: This cake can be made a day ahead, which allows the flavors to meld together and makes for an even moister treat.

Moist Pineapple Cake is a crowd-pleasing dessert that’s perfect for warm weather or anytime you’re craving a slice of tropical goodness!

Chewy Snickers Brownies combine the best of both worlds: rich, fudgy brownies topped with chunks of Snickers bars, caramel, and a hint of peanut butter. Each bite is a delightful blend of chocolate, caramel, and crunch, making it the ultimate indulgence for any candy lover. Whether you’re preparing a dessert for a party or craving something sweet, these brownies will certainly satisfy your sweet tooth!

Ingredients

For the Brownie Base:

• 1 cup (225g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1 cup (200g) packed brown sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup (120g) all-purpose flour
• ½ cup (40g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt

For the Snickers Topping:

• 4-5 Snickers bars, chopped (about 1 ½ cups)
• ½ cup (120g) caramel sauce
• ½ cup (120g) creamy peanut butter

For the Drizzle:

• ¼ cup (60g) caramel sauce (for drizzling)

Directions

1. Prepare the Oven and Pan:
   Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch square baking pan, or line it with parchment paper for easy removal.
2. Make the Brownie Base:
   In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, and beat until combined. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until fully incorporated.
3. Bake the Brownies:
   Pour the brownie batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Let the brownies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
4. Add the Snickers Topping:
   Once the brownies are fully cooled, drizzle the caramel sauce and peanut butter over the top. Sprinkle the chopped Snickers bars evenly over the caramel and peanut butter. Gently press them into the brownies to ensure they stick.
5. Drizzle and Serve:
   Drizzle the additional caramel sauce over the top for an extra layer of sweetness. Let the brownies set for about 30 minutes before cutting into squares and serving.
6. Enjoy:
   Serve these chewy Snickers brownies on their own or with a scoop of vanilla ice cream for a truly indulgent dessert experience.

Notes

• Substitutions: If you prefer, you can use other candy bars like Milky Way or Twix in place of Snickers for a different flavor.
• Storage: Store leftover brownies in an airtight container at room temperature for up to 4-5 days. They can also be refrigerated for up to a week.
• Make-Ahead Tip: These brownies can be made a day in advance, making them perfect for parties or gatherings.

These Chewy Snickers Brownies are a mouthwatering combination of chewy, chocolatey goodness and the irresistible flavors of Snickers bars – sure to be a hit at any occasion!

Apple Pecan Cake with Caramel Glaze is the ultimate fall dessert, combining tender apples, crunchy pecans, and a rich, buttery caramel glaze. This cake is perfect for cozy autumn afternoons, holiday gatherings, or as a sweet treat for any occasion. With its warm spices and indulgent caramel topping, it’s sure to become a favorite in your dessert repertoire!

Ingredients

For the Cake:

• 2 cups (240g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups (240g) apples, peeled, cored, and diced
• 1 cup (120g) chopped pecans

For the Caramel Glaze:

• ½ cup (115g) unsalted butter
• 1 cup (200g) brown sugar, packed
• ¼ cup (60ml) heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Directions

1. Prepare the Oven and Pan:
   Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Cream the Butter and Sugar:
   In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the diced apples and chopped pecans.
5. Bake the Cake:
   Pour the batter into the prepared baking pan and spread it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. Make the Caramel Glaze:
   While the cake cools, prepare the glaze. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Bring to a simmer and cook for 3-4 minutes, stirring constantly, until the glaze thickens slightly.
7. Glaze the Cake:
   Once the cake has cooled, drizzle the warm caramel glaze over the top. Let it set for a few minutes before slicing and serving.
8. Serve:
   Slice and serve the cake warm or at room temperature. It’s perfect with a scoop of vanilla ice cream or a dollop of whipped cream!

Notes

• Substitutions: For a lighter version, you can use applesauce in place of some of the butter. You can also swap the pecans for walnuts or almonds if desired.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
• Make-Ahead Tip: The cake can be baked in advance and stored for a day or two before glazing and serving.

This Apple Pecan Cake with Caramel Glaze combines the best of fall flavors in one decadent dessert that everyone will love!

Crockpot Christmas Crack is an irresistible candy that combines sweet chocolate, creamy peanut butter, and salty peanuts in one delightful treat. Perfect for holiday gifting, party platters, or simply indulging at home, this recipe is a breeze to make in your slow cooker. A true crowd-pleaser, it’s a holiday favorite you’ll return to year after year!

Ingredients

• 2 cups (320g) semi-sweet chocolate chips
• 2 cups (320g) white chocolate chips
• 2 cups (480g) peanut butter
• 4 cups (560g) roasted salted peanuts
• 1 cup (160g) crushed pretzels (optional, for added crunch)
• Holiday sprinkles (optional, for decoration)

Directions

1. Layer the Ingredients:
   In the crockpot, layer the peanuts at the bottom, followed by the semi-sweet chocolate chips, white chocolate chips, and peanut butter.
2. Set the Heat:
   Cover and cook on low heat for 1 to 1.5 hours. Avoid stirring during this time to prevent the chocolate from seizing.
3. Mix the Ingredients:
   Once the chocolate has melted, stir everything together until well combined and smooth.
4. Add the Extras:
   If using crushed pretzels, gently fold them into the mixture.
5. Spoon Onto Parchment:
   Line a baking sheet with parchment paper. Use a spoon to drop small mounds of the mixture onto the parchment.
6. Decorate:
   Immediately sprinkle holiday sprinkles on top of each mound before the chocolate sets.
7. Let Them Set:
   Allow the Christmas Crack to cool and harden at room temperature, or speed up the process by placing the trays in the refrigerator.
8. Serve or Store:
   Once set, transfer the candies to an airtight container. They can be stored at room temperature for up to 2 weeks.

Notes

• Substitutions: Replace peanuts with almonds or cashews for a different flavor profile. For a nut-free option, use sunflower seeds or pretzels only.
• Make-Ahead Tip: These treats are perfect for making in advance. Prepare a large batch to have ready for gift-giving or holiday snacking.
• Storage Tip: Keep the candies in a cool, dry place to prevent the chocolate from melting or becoming sticky.
• Serving Suggestion: Package them in festive holiday bags or tins for gifting!

Crockpot Christmas Crack is a simple yet delicious treat that captures the spirit of the holidays in every bite!

Heaven On Earth Cake is a dreamy dessert that layers fluffy cake pieces, creamy pudding, tart cherries, and whipped topping for a no-bake treat that’s as effortless as it is delicious. Perfect for family gatherings, potlucks, or anytime you want a sweet indulgence, this cake is guaranteed to leave everyone asking for seconds!

Ingredients

For the Cake:

• 1 angel food cake (store-bought or homemade), cut into 1-inch cubes
• 1 can (21 oz / 595g) cherry pie filling
• 1 package (3.4 oz / 96g) instant vanilla pudding mix
• 1 ½ cups (360ml) cold milk
• 1 cup (240ml) sour cream
• 1 container (8 oz / 225g) whipped topping (e.g., Cool Whip)

Optional Toppings:

• 1/4 cup (40g) slivered almonds
• 1 tbsp (6g) shredded coconut

Directions

1. Prepare the Base:
   Layer half of the angel food cake cubes in the bottom of a 9×13-inch baking dish.
2. Add the Cherry Layer:
   Evenly spread the cherry pie filling over the cake cubes.
3. Mix the Pudding:
   In a mixing bowl, whisk together the vanilla pudding mix, milk, and sour cream until smooth and thickened.
4. Add the Pudding Layer:
   Pour the pudding mixture over the cherries, spreading it out evenly. Add the remaining cake cubes on top.
5. Top with Whipped Cream:
   Spread the whipped topping over the entire dish, ensuring full coverage.
6. Chill and Set:
   Refrigerate the dessert for at least 4 hours or overnight for the flavors to meld together.
7. Garnish and Serve:
   Before serving, sprinkle with slivered almonds or shredded coconut for added texture and flavor, if desired.

Notes

• Substitutions: Replace cherry pie filling with blueberry or strawberry for a different flavor profile.
• Make-Ahead Friendly: This dessert is best made a day in advance, as chilling enhances the flavor and texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serving Tip: Serve chilled for the best experience; it pairs wonderfully with a hot cup of coffee or tea.

This no-fuss, elegant dessert truly lives up to its name—every bite feels like a taste of heaven on earth!

Apple Cinnamon Lasagna Rolls combine the warm, spiced flavors of apple pie with the creaminess of lasagna rolls for a unique and delightful dessert. Perfect for the fall season or any time you’re craving a comforting sweet treat, these rolls are layered with tender apples, creamy filling, and a cinnamon-sugar glaze. A dessert that’s as fun to make as it is to eat!

Ingredients

For the Rolls:

• 8 lasagna noodles, cooked al dente
• 2 cups (480ml) apple pie filling, chopped
• 1 cup (240g) ricotta cheese
• ½ cup (100g) granulated sugar
• 1 tsp ground cinnamon
• ½ tsp vanilla extract

For the Topping:

• ½ cup (115g) unsalted butter, melted
• ⅓ cup (70g) brown sugar
• 1 tsp ground cinnamon
• ½ cup (120ml) heavy cream

Optional Garnish:

• Powdered sugar
• Caramel sauce

Directions

1. Prepare the Noodles:
   Cook lasagna noodles in salted water according to package instructions. Drain and lay them flat on a clean surface to cool.
2. Make the Filling:
   In a bowl, mix ricotta cheese, granulated sugar, cinnamon, and vanilla extract until smooth.
3. Assemble the Rolls:
   Spread a thin layer of the ricotta mixture onto each lasagna noodle. Add a layer of chopped apple pie filling on top, then roll each noodle tightly. Place the rolls seam-side down in a greased baking dish.
4. Make the Topping:
   In a saucepan, melt butter over medium heat. Stir in brown sugar and cinnamon until dissolved. Remove from heat and whisk in heavy cream.
5. Bake the Rolls:
   Pour the topping over the assembled rolls. Cover with foil and bake at 350°F (175°C) for 25-30 minutes, or until bubbly.
6. Serve:
   Let the rolls cool slightly before serving. Garnish with powdered sugar and a drizzle of caramel sauce if desired.

Notes

• Substitutions: Swap ricotta with cream cheese for a tangier filling or use fresh, diced apples instead of pie filling for a homemade touch.
• Make-Ahead Tip: Assemble the rolls a day in advance and refrigerate. Bake just before serving.
• Serving Suggestion: Serve warm with a scoop of vanilla ice cream or whipped cream for an indulgent dessert.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Apple Cinnamon Lasagna Rolls are a delightful twist on traditional lasagna, delivering the cozy flavors of fall in every bite!

Lemon Meringue Cheesecake is a decadent dessert that blends the creamy richness of cheesecake with the tangy brightness of lemon curd and a fluffy, toasted meringue topping. Perfect for special occasions or as a show-stopping treat, this dessert brings together the best of sweet, tangy, and creamy in every bite. It’s a must-try for lemon lovers and cheesecake enthusiasts alike!

Ingredients

For the Crust:

• 2 cups (200g) graham cracker crumbs
• ½ cup (115g) unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• ⅓ cup (80ml) sour cream
• ⅓ cup (80ml) fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Lemon Curd:

• ½ cup (120ml) fresh lemon juice
• ¾ cup (150g) granulated sugar
• 3 large egg yolks
• 4 tbsp (60g) unsalted butter, cubed
• 1 tsp lemon zest

For the Meringue:

• 3 large egg whites
• ¾ cup (150g) granulated sugar
• ¼ tsp cream of tartar

Directions

1. Prepare the Crust:
   Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
   Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until combined. Pour the filling over the cooled crust.
3. Bake the Cheesecake:
   Bake at 325°F (160°C) for 55-60 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours.
4. Make the Lemon Curd:
   In a small saucepan, whisk together lemon juice, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and whisk in butter and lemon zest. Let cool completely before spreading over the chilled cheesecake.
5. Prepare the Meringue:
   Beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, beating on high speed until stiff, glossy peaks form.
6. Assemble the Cheesecake:
   Spread the meringue over the lemon curd layer, creating peaks with a spoon or spatula. Use a kitchen torch to lightly toast the meringue until golden brown, or broil for 1-2 minutes, watching carefully.
7. Serve:
   Chill the cheesecake for 30 minutes to set the layers. Slice and serve!

Notes

• Substitutions: Swap graham crackers for vanilla wafers or digestive biscuits for the crust.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Time-Saving Tip: Use store-bought lemon curd to save time without sacrificing flavor.
• Make-Ahead: The cheesecake and lemon curd can be prepared a day in advance. Add the meringue just before serving for best results.

Lemon Meringue Cheesecake is the ultimate combination of zesty and sweet—a dessert guaranteed to impress!

Mini Strawberry Cheesecake Tacos combine the crispy texture of mini taco shells with a creamy cheesecake filling and fresh strawberry topping. These adorable, bite-sized treats are perfect for parties, potlucks, or any occasion that calls for a fun and creative dessert. Easy to make and bursting with flavor, these dessert tacos are sure to impress!

Ingredients

For the Mini Taco Shells:

• 8 small flour tortillas
• ¼ cup (50g) granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp (30g) melted butter

For the Cheesecake Filling:

• 1 (8 oz / 225g) package cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 tsp vanilla extract
• ½ cup (120ml) heavy whipping cream, whipped to stiff peaks

For the Strawberry Topping:

• 1½ cups (225g) fresh strawberries, diced
• 2 tbsp (25g) sugar
• 1 tsp lemon juice

Directions

1. Prepare the Mini Taco Shells:
   Preheat your oven to 375°F (190°C). Cut each tortilla into 3-4 smaller circles using a round cutter. Mix the sugar and cinnamon in a bowl. Brush the tortilla circles with melted butter and coat with the cinnamon-sugar mixture. Drape each circle over the edge of an oven-safe rack to form a taco shape. Bake for 7-9 minutes, or until golden and crispy. Let cool completely.
2. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and fold in the whipped cream gently until well combined. Chill in the refrigerator while preparing the topping.
3. Prepare the Strawberry Topping:
   In a small bowl, toss the diced strawberries with sugar and lemon juice. Let sit for 10-15 minutes to release juices.
4. Assemble the Cheesecake Tacos:
   Pipe or spoon the cheesecake filling into each cooled taco shell. Top with a spoonful of the strawberry mixture.
5. Serve:
   Arrange the mini tacos on a platter and serve immediately for the freshest taste.

Notes

• Substitutions: Use graham crackers or crushed cookies for the taco shell coating instead of cinnamon-sugar.
• Make-Ahead: Prepare the shells and filling a day in advance; assemble right before serving.
• Storage: Store assembled tacos in the fridge for up to 2 hours. Keep the shells and filling separate for longer storage.
• Flavor Variations: Swap strawberries for blueberries, raspberries, or even a mixed berry topping.

Mini Strawberry Cheesecake Tacos are a delightful, no-fork-required dessert that’s as fun to eat as it is to make!

Chicken Bubble Biscuit Bake Casserole is the perfect solution for a cozy, family-friendly dinner. This casserole combines tender chunks of chicken, fluffy biscuits, and a creamy sauce, all baked to golden perfection. With just a handful of ingredients and minimal prep time, it’s an easy, delicious dish that everyone will love. Perfect for busy weeknights or a comforting weekend treat, this recipe is guaranteed to be a crowd-pleaser!

Ingredients

For the Casserole:

• 3 cups (450g) cooked chicken, shredded or diced
• 1 can (10.5 oz / 295g) cream of chicken soup
• 1 cup (240ml) sour cream
• 1½ cups (150g) shredded cheddar cheese
• 1 can (16 oz / 450g) refrigerated biscuit dough, quartered
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste

Optional Garnish:

• Chopped fresh parsley

Directions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set aside.
2. Prepare the Sauce:
   In a large bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
3. Assemble the Casserole:
   Add the cooked chicken and half of the shredded cheddar cheese to the sauce mixture, stirring until evenly combined. Fold in the quartered biscuit dough pieces, ensuring they are well coated in the sauce.
4. Bake the Casserole:
   Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese over the top. Cover loosely with foil and bake for 25 minutes.
5. Finish Baking:
   Remove the foil and bake for an additional 10-15 minutes, or until the biscuits are golden brown and cooked through.
6. Serve:
   Remove from the oven and let cool slightly. Garnish with fresh parsley, if desired, and serve warm.

Notes

• Substitutions: Swap sour cream with Greek yogurt for a lighter option, or use a different cheese like mozzarella or Monterey Jack for a flavor twist.
• Add Veggies: Incorporate frozen peas, diced carrots, or broccoli florets for added nutrition and texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Freezing: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking.

Chicken Bubble Biscuit Bake Casserole is creamy, cheesy, and absolutely irresistible, making it a fantastic addition to your recipe rotation!

Butternut Cookies are a delightful treat that blends rich, nutty flavors with a soft, chewy texture. These cookies, inspired by the classic butternut flavor, are perfect for those who crave a dessert that’s both comforting and indulgent. With their delicate sweetness and buttery goodness, these cookies will surely become a new favorite in your baking rotation. Ideal for sharing at parties or enjoying with a warm cup of tea, Butternut Cookies are the perfect balance of flavor and texture.

Ingredients

For the Cookies:

• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup (120g) butternut squash puree (or canned pumpkin puree for a twist)

For the Butternut Glaze (Optional):

• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) butternut squash puree
• 1 tsp vanilla extract
• 1-2 tbsp (15-30ml) milk (adjust for consistency)

Directions

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar:
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
3. Add the Wet Ingredients:
   Beat in the egg and vanilla extract until fully combined. Then, add the butternut squash puree and mix until smooth.
4. Mix the Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Shape the Cookies:
   Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.
6. Bake the Cookies:
   Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Prepare the Glaze (Optional):
   While the cookies are cooling, mix the powdered sugar, butternut squash puree, vanilla extract, and milk in a small bowl. Adjust the consistency by adding more milk if necessary. Drizzle the glaze over the cooled cookies for an added touch of sweetness.
8. Serve and Enjoy:
   Once the glaze has set, serve your Butternut Cookies and enjoy!

Notes

• Storage: Store these cookies in an airtight container at room temperature for up to 4 days.
• Substitutions: If you don’t have butternut squash puree, pumpkin puree works wonderfully as a substitute.
• Make-Ahead: You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. This helps the cookies maintain their shape.

Butternut Cookies bring a warm, comforting flavor that’s perfect for the fall season or any time you’re craving something sweet and indulgent. The optional glaze adds a sweet finish, but these cookies are just as delicious without it!