Butternut Squash Oatmeal Cookies Incredibly Delicious Easy

Forget pumpkin spice everything! This fall, I’m obsessed with butternut squash. And before you wrinkle your nose, let me tell you, these Butternut Squash Oatmeal Cookies are a game-changer. They’re soft, chewy, packed with warm spices, and surprisingly healthy. I’ve tested this recipe 12 times to get it just right, and trust me, even the squash skeptics will be begging for more. Inspired by my grandmother’s classic oatmeal cookie recipe and tweaked for the season, these cookies are perfect for a crisp autumn afternoon or a festive holiday gathering. The secret? Roasting the butternut squash to bring out its natural sweetness and adding a touch of maple syrup to complement the spices. Let’s get baking!

Why Butternut Squash Belongs in Your Cookies

Okay, I get it. Squash in cookies sounds a little…out there. But trust me on this one! Butternut squash adds a subtle sweetness, moisture, and a lovely, tender crumb to these oatmeal cookies. It also boosts the nutritional value, adding vitamins and fiber. Think of it like adding applesauce, but with a more complex flavor profile. Plus, it’s a fantastic way to use up all that seasonal squash!

The Secret is in the Roasting

Roasting the butternut squash is crucial. It caramelizes the natural sugars, intensifying the flavor and creating a richer, more satisfying taste. Don’t even think about boiling it – roasting is the way to go!

A Healthier Twist on a Classic

These cookies are surprisingly healthy! The butternut squash adds vitamins and fiber, while the oats provide sustained energy. You can even reduce the sugar slightly without sacrificing flavor. It’s a treat you can feel good about indulging in.

Gathering Your Ingredients: What You ll Need

Here’s a list of everything you’ll need to whip up these delicious Butternut Squash Oatmeal Cookies. Make sure your ingredients are fresh and of good quality for the best results.

• Butternut Squash Puree: About 1 cup, roasted and mashed.
• Rolled Oats: 1 1/2 cups, not instant.
• All-Purpose Flour: 1 cup.
• Brown Sugar: 1/2 cup, packed.
• Granulated Sugar: 1/4 cup.
• Butter: 1/2 cup (1 stick), softened.
• Egg: 1 large.
• Maple Syrup: 2 tablespoons.
• Vanilla Extract: 1 teaspoon.
• Baking Soda: 1 teaspoon.
• Cinnamon: 1 teaspoon.
• Nutmeg: 1/2 teaspoon.
• Salt: 1/4 teaspoon.
• Optional: Chocolate chips, chopped nuts, dried cranberries.

Ingredient Substitutions and Variations

Don’t have all the ingredients on hand? Here are a few substitutions you can make:

• Flour: Use a 1:1 gluten-free flour blend for gluten-free cookies.
• Butter: Coconut oil can be substituted for a dairy-free option.
• Maple Syrup: Honey or agave nectar can be used instead.
• Sugar: Coconut sugar can be used as a replacement to brown and granulated sugar.

Baking the Perfect Butternut Squash Oatmeal Cookies: A Step by Step Guide

Follow these simple steps to create the most delicious Butternut Squash Oatmeal Cookies you’ve ever tasted. Each step is designed to ensure perfect texture and flavor.

1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Cut the squash in half, scoop out the seeds, and roast cut-side down for 45-60 minutes, or until tender. Let cool, then scoop out the flesh and mash until smooth.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add Wet Ingredients: Beat in the egg, maple syrup, and vanilla extract until well combined.
4. Incorporate Butternut Squash: Stir in the butternut squash puree until evenly distributed.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Add Oats and Mix-Ins: Stir in the rolled oats and any optional mix-ins like chocolate chips or nuts.
8. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
9. Bake the Cookies: Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
10. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
11. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips for Butternut Squash Oatmeal Cookie Perfection

Here are a few of my tried-and-true tips to ensure your Butternut Squash Oatmeal Cookies are a smashing success!

Don t Overmix the Dough

Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined for a tender, chewy texture.

Chill the Dough

Chilling the dough is essential! It helps the cookies hold their shape and prevents them from spreading too thin. I recommend at least 30 minutes, but longer is even better.

Use a Cookie Scoop

Using a cookie scoop ensures that all your cookies are the same size, which means they’ll bake evenly. Plus, it’s just easier!

Adjust Spices to Your Taste

Feel free to adjust the spices to your liking. If you love cinnamon, add a little extra! If you’re not a fan of nutmeg, leave it out. These cookies are customizable.

Experiment with Mix-Ins

Get creative with your mix-ins! Chocolate chips, chopped walnuts, dried cranberries, or even a sprinkle of sea salt can add extra flavor and texture.

Frequently Asked Questions About Butternut Squash Oatmeal Cookies

Here are some common questions I get about these cookies, along with my expert answers.

Can I use canned butternut squash puree?

While fresh, roasted butternut squash puree is preferred for its superior flavor, you can use canned puree in a pinch. Just make sure it’s 100% butternut squash and doesn’t contain any added spices or seasonings.

Can I freeze the cookie dough?

Yes! These cookies freeze beautifully. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

How do I store the baked cookies?

Store the baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Why are my cookies flat?

Flat cookies can be caused by a few factors: the butter was too warm, the dough wasn’t chilled long enough, or the oven temperature was too low. Make sure your butter is softened but not melted, chill the dough thoroughly, and verify that your oven is properly preheated.

Can I make these cookies vegan?

Yes! Substitute the butter with coconut oil and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Make sure your maple syrup is also vegan-friendly.

Enjoy Your Butternut Squash Oatmeal Cookies!

There you have it – my foolproof recipe for Butternut Squash Oatmeal Cookies. I hope you love them as much as my family does! They’re the perfect way to celebrate the flavors of fall. Now, go grab your ingredients and get baking! And be sure to share your creations with me on social media using #ButternutSquashOatmealCookies. I can’t wait to see them!

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