Best Butternut Squash Cookies Recipes

BUTTERNUT SQUASH COOKIES

Butternut Squash Cookies image

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

Provided by WindlessMeadow

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 3h30m

Yield 36

Number Of Ingredients 13

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
⅓ cup packed brown sugar
1 egg
2 tablespoons milk
¼ teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 89.3 calories, Carbohydrate 14.4 g, Cholesterol 8.6 mg, Fat 3.2 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 79.4 mg, Sugar 5.5 g

BUTTERNUT SQUASH COOKIES

Butternut Squash Cookies image

Make and share this Butternut Squash Cookies recipe from Food.com.

Provided by LikeItLoveIt

Categories Drop Cookies

Time 22m

Yield 30 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 1/2 cups mashed cooked butternut squash
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup raisins
1 1/2 cups chopped pecans
1/4 teaspoon ground allspice
2 1/2 teaspoons baking powder

Steps:

In a large mixing bowl, cream butter and sugars until fluffy.
Beat in the eggs and squash.
Stir well.
Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
Stir in raisins and nuts.
Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes .

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