Butternut Squash Cookies

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This recipe combines two fall favorites – oatmeal cookies and pumpkin – to create a cookie perfect for the chill autumn brings.


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


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

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.

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

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.

Chill dough until firm, about 2 hours.

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

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

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

Preparation time: 20 mins
Cook time: 55 mins
Total time: 3 hrs 30 mins
Servings: 36 – Yield: 36 cookies



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