These Soft Butternut Squash Cookies are a cozy, homemade dessert that captures the warm flavors of fall in every bite. Naturally moist thanks to mashed butternut squash, these cookies are lightly sweet, tender, and incredibly comforting. With a soft texture and optional crunchy nuts, they’re perfect for autumn afternoons, holiday baking, or whenever you want something a little different from traditional cookies.
Who Is This Recipe For?
This recipe is perfect for:
- Fall baking lovers looking to use seasonal squash
- Home bakers who enjoy soft, cake-like cookies
- Families wanting a wholesome, cozy dessert
- Anyone searching for a creative way to use butternut squash
Why It’s Great
- Naturally Moist: Butternut squash keeps cookies soft without extra oil
- Warm & Comforting: Perfect flavors for fall and winter
- Easy to Make: Simple steps and basic pantry ingredients
- Customizable: Add nuts, spices, or chocolate chips
Ingredients
- 1 cup (200 g) mashed butternut squash, cooked and cooled
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (60 g) chopped nuts (optional)
Kitchen Equipment Needed
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
Step 3: Add Wet Ingredients
Mix in the mashed butternut squash, egg, and vanilla extract until smooth and fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Make the Dough
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Fold in chopped nuts if using.
Step 6: Bake
Drop spoonfuls of dough onto the prepared baking sheet, spacing cookies slightly apart.
Bake for 12–15 minutes, or until the edges are lightly golden and the cookies are set.
Step 7: Cool
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Storage
- Room Temperature: Store in an airtight container for up to 4 days
- Refrigerator: Keeps fresh for up to 7 days
- Freezer: Freeze baked cookies for up to 2 months
FAQ
Q: Can I use pumpkin instead of butternut squash?
Yes! Pumpkin purée works well as a substitute.
Q: Are these cookies soft or crispy?
They are soft and cake-like rather than crunchy.
Q: Can I add spices?
Absolutely—cinnamon, nutmeg, or pumpkin spice pair beautifully.
Q: Can I make them dairy-free?
Yes, replace butter with plant-based butter.
Conclusion
These Soft Butternut Squash Cookies are a delicious way to celebrate fall baking. Moist, gently sweet, and easy to make, they’re perfect with a cup of tea or coffee on a cool day. Whether you’re using leftover squash or simply craving seasonal flavors, this recipe is sure to become a favorite.
