Butternut Squash Cookies

This butternut squash cookie recipe is spiced with cinnamon, nutmeg, and ginger, and it is a perfect autumn treat that tastes just like pumpkin pie.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 89 Calories

Ingredients

• 1 egg
• 2 tablespoons milk
• 1 teaspoon ground cinnamon
• 1 butternut squash, halved and seeded
• 0.25 cup butter
• 0.5 teaspoon ground nutmeg
• 0.5 cup white sugar
• 0.5 teaspoon ground ginger
• 0.25 teaspoon vanilla extract
• 0.33333334326744 cup packed brown sugar
• 0.25 cup shortening
• 1.5 cups self-rising flour
• 1.5 cups quick-cooking oats

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Step 3

Place butternut squash halves cut-side down on an unprepared baking sheet. Roast in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Cool, about 15 minutes. Scoop flesh into a large bowl with a spoon: mash until smooth.

Step 4

Combine flour, oats, cinnamon, ginger, and nutmeg in a bowl.

Step 5

Beat butter and shortening with an electric mixer in a separate large bowl until smooth, about 30 seconds. Beat in white sugar and brown sugar until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined: fold in flour mixture.

Step 6

Chill in the refrigerator until firm, about 2 hours.

Step 7

Drop 1-inch scoonfuls of dough 2 inches apart onto the prepared baking sheets.

Step 8

Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.