Butternut Squash Cookies Recipe

Name: Butternut Squash Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 butternut squash, halved and seeded; 1 1/2 cups self-rising flour; 1 1/2 cups quick-cooking oats; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 cup butter; 1/4 cup shortening; 1/2 cup white sugar; 1/3 cup packed brown sugar; 1 egg; 2 tablespoons milk; 1/4 teaspoon vanilla extract

Servings: persons

1 butternut squash, halved and seeded
1 1/2 cups self-rising flour
1 1/2 cups quick-cooking oats
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup butter
1/4 cup shortening
1/2 cup white sugar
1/3 cup packed brown sugar
1 egg
2 tablespoons milk
1/4 teaspoon vanilla extract

1
Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
2
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.
3
Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
4
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.
5
Chill dough until firm, about 2 hours.
6
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
7
Drop 1-inch scoops of dough onto the baking sheets.
8
Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 butternut squash, halved and seeded, 1 1/2 cups self-rising flour, 1 1/2 cups quick-cooking oats, 1 teaspoon ground cinnamon, and more.

Yes, Butternut Squash 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.

Butternut Squash Cookies

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