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!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 24

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the egg, vanilla extract, and butternut squash puree to the butter mixture. Mix until fully combined.

Step 4

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Step 5

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.

Step 6

If desired, fold in the chopped pecans or walnuts for added texture and flavor.

Step 7

Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Let the glaze set for 10-15 minutes before serving. Enjoy your soft and spiced Butternut Squash Cookies!

Nutrition Facts

Serving size	1047.1 grams (1047.1g)

Amount per serving	% Daily Value*
Calories	3568

Total Fat 144.40g	185%
Saturated Fat 66.80g	334%
Polyunsaturated Fat NaNg
Cholesterol 447mg	149%
Sodium 1771mg	77%
Total Carbohydrate 540.50g	197%
Dietary Fiber 19.70g	70%
Total Sugars 331.00g
Protein 40.90g	82%

Vitamin D 54IU	268%
Calcium 348mg	27%
Iron 16mg	86%
Potassium 1286mg	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.

Source of Calories

Fat: 35.8%

Protein: 4.5%

Carbs: 59.6%