Butternut Squash Cookies
Soft, spiced, and irresistibly cozy, these Butternut Squash Cookies are the perfect fall treat that combines seasonal flavors with a delightfully tender texture. Made with creamy butternut squash puree, warm spices like cinnamon, nutmeg, and ginger, and the optional crunch of chopped pecans or walnuts, these cookies deliver a unique twist on classic autumn baking. A quick drizzle of vanilla glaze takes them from simple to sublime, making them ideal for dessert platters, holiday gatherings, or an indulgent snack with your favorite hot drink. With minimal prep time and a bake time of just 12 minutes, these cookies are as easy to make as they are to enjoy. Embrace autumn’s best flavors and whip up a batch of these pillowy butternut squash cookies today!
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Recipe Information
Ingredients
- 1 cup Butternut squash puree
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 1 piece Large egg
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Chopped pecans or walnuts (optional)
- 1 cup Powdered sugar (for optional glaze)
- 2 tablespoons Milk (for optional glaze)
- 0.5 teaspoon Vanilla extract (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and butternut squash puree to the butter mixture. Mix until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
If desired, fold in the chopped pecans or walnuts for added texture and flavor.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed. Avoid overbaking to keep the cookies soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the optional glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled cookies or spread it on top with a knife.
Let the glaze set for 10-15 minutes before serving. Enjoy your soft and spiced Butternut Squash Cookies!
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 540.5 g | 197% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 331.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 348 mg | 27% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1286 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
