Butternut Squash Cookies Recipe

Name: Butternut Squash Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

787

kcal

Calories

Fat

102

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.
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 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.

That's it — enjoy your meal!

Butternut Squash Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions