Butternut Cookies are a delicious dessert for the fall and holiday season! Also, a great way to use up your extra butternut squash.

With the holiday season upon us, you may find yourself with an abundance of butternut squash and would rather use it in another way instead of a savory side dish. 

These yummy cookies are simple to make and use mainly pantry staples, so chances are you won’t even have to leave the house to grab ingredients! 

Desserts are a great way to sneak in veggies, especially for picky eaters and these are no exception. 

Butternut squash is very nutritious being high in vitamins A and C, along with a high potassium content. It also has a low glycemic index and is filled with antioxidants.

The nuts in these cookies also add a crunch, healthy fats, and a little protein. 

Looking for more ways to cook butternut squash? Try my Vegan Butternut Squash Soup and these Easy Roasted Butternut Squash.

Ingredients for Butternut Cookies 

whole wheat pastry flour

cinnamon

baking powder

baking soda

salt

cinnamon

pureed butternut squash – you can use fresh or frozen. When using frozen you want to make sure it’s thawed before adding it to the cookie dough

maple sugar

extra-virgin olive oil

egg

vanilla extract

toasted walnuts

toasted pumpkin seeds – you can use the seeds from your leftover pumpkins if you would like! 

How to Make Butternut Squash Cookies 

Prep your baking sheets by lining them with parchment paper or silicone baking mats. Preheat the oven to 375 degrees. 

Mix the flour, baking soda, baking powder, cinnamon, and salt together in a medium-size mixing bowl. 

In another bowl, combine the pureed butternut squash, oil, beaten egg, sugar, vanilla, and orange zest. 

Add the dry ingredients to the wet, stirring well so that it’s fully mixed together. 

Gently fold in the pumpkin seeds and walnuts. 

Use a teaspoon to drop rounded spoonfuls on the cookie sheets, leaving some space in between each one. 

Bake until lightly brown, about 12 to 15 minutes. 

Allow the cookies to cool completely before serving. 

Making Homemade Butternut Puree 

To make your own butternut squash puree, slice the squash in half longways. 

Scoop out the seeds and the stringy flesh. 

Lay the squash, flesh side up, on a baking sheet. 

Roast for about an hour at 350 degrees. 

Depending on how your oven cooks you may need to increase or decrease the cooking time. Once they are done, you should be able to easily pierce them. 

Scoop out the squash and add to a high-speed blender. You can also place it in a pot and use an immersion blender. 

Blend until the squash is pureed, then measure out for the cookies. 

You can actually freeze the leftover for later. Simply allow the puree to cool completely then place in a freezer-safe bag or container. 

More Easy Cookie Recipes: 

• Eggless Macaroons
• Vegan Pumpkin Chocolate Chip Cookies
• Olive Oil Cookies
• Almond Flour Peanut Butter Cookies
• Tahini Chocolate Chip Cookies

Butternut Cookies

Butternut Cookies are a delicious dessert for the fall and holiday season! Also, a great way to use up your extra butternut squash.

4 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 24 cookies

Author: Abbie

Ingredients

• 1 cup whole wheat pastry flour
• ½ teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ teaspoon cinnamon
• ¾ cup pureed frozen butternut squash thawed*
• 2 tablespoon maple sugar
• ¼ cup extra-virgin olive oil
• 1 egg beaten
• ½ teaspoon vanilla extract
• 1 teaspoon orange zest
• ½ cup chopped toasted walnuts
• ¼ cup chopped toasted pumpkin seeds

Instructions

• Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In a bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
• In a second bowl, mix together squash, sugar, oil, egg, vanilla, and zest.
• Add dry ingredients to wet ingredients, incorporating fully. Fold in walnuts and pumpkin seeds.
• Drop by rounded teaspoonfuls onto prepared baking sheets. Bake for 12 to 15 minutes until lightly brown.
• Cool completely before eating.

Video

Notes

*Note: can use homemade pureed butternut squash as well.