Butternut Squash Cookies

These butternut squash oatmeal cookies spiced with cinnamon, nutmeg, and ginger are a perfect autumn treat that taste like pumpkin pie.

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

Ingredients

• ½ cup white sugar
• 1 egg
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 2 tablespoons milk
• ¼ cup butter
• 1 teaspoon ground cinnamon
• ⅓ cup packed brown sugar
• ¼ teaspoon vanilla extract
• ¼ cup shortening
• 1 ½ cups self-rising flour
• 1 butternut squash, halved and seeded
• 1 ½ cups quick-cooking oats

Recipe Instructions

Step 1

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

Step 2

Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.

Step 3

Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.

Step 4

Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.

Step 5

Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.

Step 6

Chill dough until firm, about 2 hours.

Step 7

Drop 1-inch scoops of dough onto the baking sheets.

Step 8

Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.