Squash Cookies recipe

All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Ingredients

½ cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 ½ cups mashed, cooked butternut squash
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup raisins
1 ½ cups chopped pecans
¼ teaspoon ground allspice
2 ½ teaspoons baking powder

Nutrition Info

170.7 calories
carbohydrate: 24.4 g
cholesterol: 20.5 mg
fat: 7.8 g
fiber: 1.4 g
protein: 2.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 150.5 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices, add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.

  3. Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

Recipe Yield

5 dozen

Recipe Note

These cookies have a spicy, squash taste. Use any winter squash you like.

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