Gullusci Butternut Cookies
Experience the cozy, autumnal charm of Gullusci Butternut Cookies – a unique and flavorful twist on classic cookie recipes. Infused with creamy butternut squash puree and warm spices like cinnamon and nutmeg, these soft, melt-in-your-mouth cookies deliver comforting seasonal flavors in every bite. A blend of brown sugar and vanilla adds a rich, caramel-like sweetness, while optional chopped pecans or walnuts provide a delightful crunch. Perfectly golden in just 12 minutes, these treats are quick to bake and ideal for snacking, gifting, or holiday gatherings. For an extra touch of sweetness, dust them with a sprinkle of powdered sugar. Easy to prepare and irresistibly delicious, these butternut cookies are sure to become a fall favorite. Keywords: butternut cookies, fall desserts, spiced cookies, quick baking recipes, holiday treats.
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Recipe Information
Ingredients
- 1 cup Butternut squash puree
- 0.5 cup Unsalted butter
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.25 cup Powdered sugar (optional, for dusting)
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 the unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the butternut squash puree, vanilla extract, and egg. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped pecans or walnuts, if using, 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 cookies are set and the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Optionally, dust the cooled cookies with powdered sugar for a decorative and sweet finishing touch.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1828 mg | 79% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 193.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 299 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1226 mg | 26% | |
*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.
