Butternut Squash Cookies This recipe combines two fall favorites – oatmeal cookies and pumpkin – to create a cookie perfect for the chill autumn brings.
Ingredients
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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.
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Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
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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.
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Chill dough until firm, about 2 hours.
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Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
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Drop 1-inch scoops of dough onto the baking sheets.
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Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.
Per Serving: 89 calories; protein 1.5g; carbohydrates 14.4g; fat 3.2g; cholesterol 8.6mg; sodium 79.4mg. Substitute 1 1/2 cup canned pumpkin puree for the butternut squash if desired.