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Deliciously Soft Butternut Squash Cookies Recipe

Deliciously Soft Butternut Squash Cookies

Soft, cake-like drop cookies made with mashed butternut squash, brown sugar, cinnamon, and nutmeg. Optional walnuts, pecans, glaze, or vanilla frosting make these autumn cookies extra special.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 cup (213 g) Packed light brown sugar
  • 2 Large eggs, preferably room temperature
  • 1 cup (about 225–240 g) Cooked, mashed butternut squash
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 3 cups (375 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Fine salt
  • 1/2 teaspoon Ground nutmeg
Optional Additions
  • 1 cup Chopped walnuts or pecans
Optional Finish
  • As desired Simple confectioners’ sugar glaze or vanilla frosting

Method
 

Step-by-Step
  1. Cook the butternut squash until tender, mash or purée it, and cool it completely. Drain away excess liquid if the purée is watery.
  2. Heat the oven to 375°F (190°C). Grease baking sheets or line them with parchment paper.
  3. Cream the softened butter, granulated sugar, and packed light brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the cooled mashed squash and vanilla extract.
  5. Whisk together the flour, baking soda, cinnamon, salt, and nutmeg in a separate bowl. Gradually add the dry mixture to the squash mixture, mixing only until combined.
  6. Fold in the chopped walnuts or pecans if using. Drop rounded tablespoonfuls of dough about 2 inches apart on the prepared baking sheets.
  7. Bake for 10–12 minutes, until the edges are set and the centers look just cooked. Cool the cookies on the baking sheet for several minutes, then transfer them to a wire rack.

Notes

Drain and completely cool the squash before adding it to the dough. Do not overbake; the cookies should remain soft, with set edges and centers that look slightly moist. Add glaze or vanilla frosting only after the cookies have cooled.