Butternut Squash Cookies Recipe
Fall treat recipe These butternut squash cookies are the BEST Soft subtly spiced perfect for autumn Enjoy this easy cookie recipe today
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup mashed roasted butternut squash
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the squash is fork-tender. Let it cool slightly, then scoop out the flesh and mash until smooth.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.
- Add the mashed butternut squash to the butter and sugar mixture. Mix until everything is evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using nuts, fold them into the batter.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.