Butternut Squash Cookies

4.0
(2)

This recipe combines two fall favorites - oatmeal cookies and pumpkin - to create a cookie perfect for the chill autumn brings.

2
2
Prep Time:
20 mins
Cook Time:
55 mins
Additional Time:
2 hrs 15 mins
Total Time:
3 hrs 30 mins
Servings:
36
Yield:
36 cookies

Ingredients

  • 1 butternut squash, halved and seeded

  • 1 ½ cups self-rising flour

  • 1 ½ cups quick-cooking oats

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ¼ cup butter

  • ¼ cup shortening

  • ½ cup white sugar

  • cup packed brown sugar

  • 1 egg

  • 2 tablespoons milk

  • ¼ teaspoon vanilla extract

Directions

  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
3g Fat
14g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 89
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 9mg 3%
Sodium 79mg 3%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 2g
Vitamin C 6mg 30%
Calcium 38mg 3%
Iron 1mg 3%
Potassium 126mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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