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Butternut Squash Cookies

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"This recipe combines two fall favorites - oatmeal cookies and pumpkin - to create a cookie perfect for the chill autumn brings."
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3 h 30 m servings 89 cals
Original recipe yields 36 servings (36 cookies)

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
  2. Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
  3. Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
  4. Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
  5. Chill dough until firm, about 2 hours.
  6. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  7. Drop 1-inch scoops of dough onto the baking sheets.
  8. Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.


  • Cook's Notes:
  • Substitute 1 1/2 cup canned pumpkin puree for the butternut squash if desired.
  • Substitute soy milk for the milk if desired.

Nutrition Facts

Per Serving: 89 calories; 3.2 g fat; 14.4 g carbohydrates; 1.5 g protein; 9 mg cholesterol; 79 mg sodium. Full nutrition

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