Butternut Squash Cookies

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


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

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 55 mins

    TOTAL : 2 hrs 15 mins

    SERVING : 36

    YIELD : 36 cookies

  • 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.

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.