These soft and cozy butternut squash cookies are everything you want on a chilly day.
Think pumpkin-spice cookie vibes but even smoother and a little more special.
They’re super moist, gently spiced, and perfect with a cup of tea or coffee.
I love making these when I have leftover roasted squash in the fridge—it feels like giving something a second, delicious life.
Why I Love This Recipe
This recipe has been one of my cold-weather staples for years. It came together by accident when I had too much roasted butternut squash one fall, and now I make it on purpose.
- Super moist and soft—like little squashy pillows
- Warm spices make the kitchen smell amazing
- Great use for leftover roasted squash
- No mixer needed
- Stays fresh for days
Makes
About 18–20 cookies
Total Time
35 minutes
Macros (Per Cookie, Approximate)
- Calories: 110
- Carbs: 17g
- Protein: 2g
- Fat: 4g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Roasted butternut squash brings natural sweetness and moisture to the cookie dough. The starches in the squash help create a soft, tender texture. Using oil instead of butter makes them even softer and keeps them fresh longer. The brown sugar adds a bit of chew, while the spices bring balance and warmth.
Common Mistakes
- Using raw squash: Make sure your squash is fully roasted and mashed smooth. Raw or undercooked squash will ruin the texture.
- Overmixing the dough: Just mix until everything comes together. Too much stirring = dense cookies.
- Skipping the chill: If your squash is really moist, chilling helps hold the cookie shape.
- Too much flour: Always spoon and level flour. Too much will make the cookies dry.
What to Serve With
- Hot tea or coffee
- Chai latte
- Vanilla or maple ice cream
- A dollop of whipped cream on top if you’re feeling extra
FAQ
Can I use canned butternut squash?
Yes! Just make sure it’s pure squash, no added sugar or spices.
Can I freeze these?
Yep. Freeze baked cookies or unbaked dough balls for up to 3 months.
What if I only have pumpkin?
Totally works! Use pumpkin puree 1:1 for the squash.
Can I make them gluten-free?
Use a 1:1 gluten-free baking flour. Don’t skip the chill time—GF dough can be softer.
What You’ll Need
- 1 cup mashed roasted butternut squash (cooled)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup neutral oil (like canola or avocado)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Tools
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Use canned pumpkin or sweet potato instead of squash
- Swap cinnamon and nutmeg for pumpkin pie spice
- Add mini chocolate chips or chopped pecans
- Use coconut sugar instead of brown sugar
- Try melted butter instead of oil for a richer taste
Make Ahead Tips
- Roast and mash the squash up to 5 days in advance.
- Cookie dough can be made and chilled for up to 2 days.
- Freeze scooped dough balls and bake from frozen—just add 2 extra minutes.
Step-by-Step Instructions
1. Roast and mash the squash (if not using canned)
Cut 1 medium butternut squash in half, scoop out seeds, and roast cut-side down at 400°F for about 40–50 minutes or until very soft. Cool, then scoop out the flesh and mash until smooth.
2. Whisk the wet ingredients
In a large mixing bowl, whisk together 1 cup mashed roasted butternut squash, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1/2 cup neutral oil, 1 large egg, and 1 tsp vanilla extract until smooth and creamy.
3. Add the dry ingredients
Sprinkle in 1 1/3 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Use a rubber spatula to gently mix just until combined—don’t overmix.
4. Scoop the dough
Use a cookie scoop or tablespoon to portion dough onto a parchment-lined baking sheet, spacing about 2 inches apart.
5. Bake the cookies
Bake at 350°F for 12–14 minutes until the edges are set and tops look puffed and slightly cracked.
6. Cool and serve
Let cookies sit on the tray for 5 minutes, then transfer to a cooling rack. Serve warm or at room temp.
Leftovers and Storage
- Store cookies in an airtight container at room temp for up to 4 days
- Refrigerate for up to 1 week
- Freeze for up to 3 months—thaw at room temp or microwave for 10 seconds
Wrap-Up
These butternut squash cookies are a cozy little treat that bring warm flavors and soft texture to your fall baking. If you’ve got some squash hanging around, this is the best way to use it up. Try them, enjoy them, and don’t forget to drop a comment with how yours turned out or if you have any questions!
