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

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
2 hrs 15 mins
total:
3 hrs 30 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.

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  • 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.

  • Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.

  • 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.

  • Chill dough until firm, about 2 hours.

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

  • Drop 1-inch scoops of dough onto the baking sheets.

  • 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

89 calories; protein 1.5g 3% DV; carbohydrates 14.4g 5% DV; fat 3.2g 5% DV; cholesterol 8.6mg 3% DV; sodium 79.4mg 3% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2020
I made these!! I used peanut butter instead of butter and coconut oil instead of shortening and I added our all-time favorite chocolate chips. I also used flaxseed instead of egg. And when I took a bite I realized I forgot to add the oatmeal. I m sure it would of tasted even better. They were still delicious and there was an even flavor of the butternut squash and peanut butter. I also cut the sugar in half. We are cutting fat and sugar intake. Read More

Most helpful critical review

Rating: 3 stars
11/04/2019
Since I didn t know how large of a squash to use I don t know if they are exactly how the author intended. Next time I don t think I d refrigerate since they stayed in the same ball-shape as my cookie scoop when they baked. The taste is fine. It s a soft cookie and my family would refer to them as bread-like. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/11/2020
I made these!! I used peanut butter instead of butter and coconut oil instead of shortening and I added our all-time favorite chocolate chips. I also used flaxseed instead of egg. And when I took a bite I realized I forgot to add the oatmeal. I m sure it would of tasted even better. They were still delicious and there was an even flavor of the butternut squash and peanut butter. I also cut the sugar in half. We are cutting fat and sugar intake. Read More
Rating: 3 stars
11/04/2019
Since I didn t know how large of a squash to use I don t know if they are exactly how the author intended. Next time I don t think I d refrigerate since they stayed in the same ball-shape as my cookie scoop when they baked. The taste is fine. It s a soft cookie and my family would refer to them as bread-like. Read More
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