Butternut Squash Cookies

Name: Butternut Squash Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 30 serving(s)
Ingredients: 1/2 cup butter, softened; 3/4 cup white sugar; 3/4 cup packed brown sugar; 1 1/2 cups mashed cooked butternut squash; 2 eggs; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup raisins; 1 1/2 cups chopped pecans; 1/4 teaspoon ground allspice; 2 1/2 teaspoons baking powder

Submitted by LikeItLoveIt

Download

Ready In:: 22mins
Ingredients:: 15
Serves:: 30

ingredients

¹⁄₂ cup butter, softened
³⁄₄ cup white sugar
³⁄₄ cup packed brown sugar
1 ¹⁄₂ cups mashed cooked butternut squash
2 eggs
2 ¹⁄₂ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon ground nutmeg
¹⁄₄ teaspoon ground ginger
1 cup raisins
1 ¹⁄₂ cups chopped pecans
¹⁄₄ teaspoon ground allspice
2 ¹⁄₂ teaspoons baking powder

directions

In a large mixing bowl, cream butter and sugars until fluffy.
Beat in the eggs and squash.
Stir well.
Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
Stir in raisins and nuts.
Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes .

Questions & Replies

Got a question? Share it with the community!

Reviews

Yummy! Made as directed using canned organic butternut squash puree but omitted the nuts. I had planned on adding a simple browned butter frosting, but my family started picking off the cookies right out of the oven. Soft, cakey cookie with great flavor. Thanks for sharing the recipe!

LonghornMama
I gave this recipe 4 stars. My 6 yr newphew who hates squash and I really liked these cookies. I had some squash leftover from Recipe #324166 and needed to use it up. So I searched and found this recipe. When I made this recipe I doubled the recipe. First let me recommend that if your gonna double this recipe use a Kitchen Aid mixer as I burned up my Sunbeam hand mixer by doubling the recipe. I used Splenda for the sugar and Splenda brown sugar for the brown sugar. I used golden raisins as I think they are best for recipes like this one. I didn't have pecans so I used walnuts and only used 1 cup per batch. I cut back on the baking powder I only used 1 tsp per batch. Also when I made this recipe I added protein powder. These cookies turned out great! So soft and moist. Overall I will make these again for sure. Thanks for posting a great recipe! Christine (internetnut)

internetnut