Ingredients
Scale
- 1 cup cooked, pureed butternut squash
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a non-stick baking mat.
- Prepare the dry ingredients by whisking together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- Cream the butter and sugars using an electric mixer. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Incorporate the wet ingredients by adding the egg and vanilla extract, mixing until fully combined. Then stir in the pureed butternut squash until smooth.
- Combine wet and dry ingredients by gradually adding the dry mixture to the wet, stirring until just combined. If using nuts, fold them in gently.
- Shape the cookies by dropping tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each.
- Bake for 12-15 minutes, or until the edges are lightly browned.
- Cool and enjoy by letting the cookies rest on the sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Want softer cookies? Try using a little less flour or adding a tiny bit of milk or oil to your batter.
- For the best texture, make sure your butternut squash is cooked until it’s really soft and mashed smooth.
- Don’t be afraid to get creative with different frostings and toppings to make your cookies extra special!
- Prep Time: 15 minutes
- Cook Time: 15 minutes