Squash Cookies

This butternut squash cookie recipe, made with brown sugar, raisins, and pecans, has a warm, spicy flavor 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 edges are golden, 10 to 12 minutes.

Step 3

Beat white sugar, brown sugar, and butter together in a large bowl until creamy and fluffy. Beat in eggs, one at a time, beating well after each addition; stir in squash. Set aside.

Step 4

Sift flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and allspice into a separate bowl; stir into egg mixture until well blended. Stir in pecans and raisins until evenly distributed. Drop spoonfuls of dough 2 inches apart onto baking sheets.