Squash Cookies

4.6
(99)
78 Reviews
12 Photos

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

Submitted by Francine Weston
Updated on August 22, 2022
12
12
12
12
Servings:
30
Yield:
5 dozen
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Ingredients

Original recipe (1X) yields 30 servings

  • 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

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.

119 home cooks made it!

Nutrition Facts (per serving)

171 Calories
8g Fat
24g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 171
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 12%
Cholesterol 21mg 7%
Sodium 151mg 7%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 5%
Total Sugars 14g
Protein 2g 5%
Vitamin C 2mg 2%
Calcium 44mg 3%
Iron 1mg 5%
Potassium 115mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.