Squash Cookies

These butternut squash cookies, made with brown sugar, raisins, and pecans, have a warm, spicy taste from cinnamon, nutmeg, ginger, and allspice.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 171 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 cup raisins
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 2.5 cups all-purpose flour
• 0.75 cup white sugar
• 0.75 cup packed brown sugar
• 1.5 cups chopped pecans
• 0.25 teaspoon ground ginger
• 2.5 teaspoons baking powder
• 0.25 teaspoon ground allspice
• 1.5 cups mashed, cooked butternut squash

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until the edges are golden, 10 to 12 minutes.

Step 3

Beat butter and sugars together in a large bowl until creamy and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in squash. Sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and allspice in a separate bowl; add to egg mixture, stirring until well blended. Stir in nuts and raisins until evenly distributed. Spoon onto baking trays, spacing cookies 2 inches apart.