Biscoff Butternut Squash Oatmeal Cookies Recipe

Name: Biscoff Butternut Squash Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Plus 2 Tablespoons Butter, Softened; 3/4 cups Light Brown Sugar; 1/2 cups Granulated Sugar; 2 whole Eggs, Beaten; 1 teaspoon Vanilla; 1/2 cups Butternut Squash Puree; 1/3 cups Biscoff Spread; 1 cup Whole Wheat Flour; 1/2 cups All-purpose Flour; 1 teaspoon Baking Soda; 2 teaspoons Ground Allspice; 1/2 teaspoons Salt; 3 cups Quick Oats; 1/2 cups Chopped Walnuts; 1 cup Dark Chocolate Chips

Servings: persons

1/2 cups Plus 2 Tablespoons Butter, Softened
3/4 cups Light Brown Sugar
1/2 cups Granulated Sugar
2 whole Eggs, Beaten
1 teaspoon Vanilla
1/2 cups Butternut Squash Puree
1/3 cups Biscoff Spread
1 cup Whole Wheat Flour
1/2 cups All-purpose Flour
1 teaspoon Baking Soda
2 teaspoons Ground Allspice
1/2 teaspoons Salt
3 cups Quick Oats
1/2 cups Chopped Walnuts
1 cup Dark Chocolate Chips

1
Preheat oven to 350u00b0F.
2
In the bowl of a stand mixer cream together the butter and the sugars on medium speed. Add eggs, vanilla, butternut squash puree and Biscoff spread and mix well. Set aside.
3
In a medium bowl combine the flours, baking soda, allspice and salt until well blended, then slowly add it into the wet ingredients.
4
Next add the quick oats and mix on low until everything is incorporated. Then add the walnuts and chocolate chips and continue to mix on low until completely incorporated.
5
With a medium cookie scoop, drop dough onto a greased cookie sheet spacing them at least 2 inches apart. Bake at 350u00b0F for 10-12 minutes or until the tops are a golden brown.
6
Remove from oven and let them cool on the pan for 2 minutes, then move to a cooling rack to completely cool. Bet you can't eat just one!
7
See related blog link for instructions for making your own butternut squash puree.
8
Recipe adapted from Quaker Oats Vanishing Oatmeal Raisin Cookies.

1482

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Plus 2 Tablespoons Butter, Softened, 3/4 cups Light Brown Sugar, 1/2 cups Granulated Sugar, 2 whole Eggs, Beaten, and more.

Yes, Biscoff Butternut Squash Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Biscoff Butternut Squash Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions