These butternut squash oatmeal cookies are soft, chewy, and taste like fall in every bite.
They’re sweet but not too sweet, with a little spice and that buttery, oat-y texture that makes you want one more.
I started making these when I had leftover roasted butternut squash and didn’t want to make soup—now they’re a staple every fall.
What You’ll Need
- 1 cup mashed roasted butternut squash (cooled)
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
Pro Tips
- Roast your own squash instead of using canned—it adds way more flavor.
- Let the squash cool completely so it doesn’t melt the butter in the dough.
- Chill the dough for 15–20 minutes if you want a puffier cookie.
- Use quick oats if you prefer a softer texture.
- Try mixing half raisins and half chocolate chips for a fun twist.
Tools Required
- Mixing bowls
- Measuring cups and spoons
- Hand mixer or stand mixer
- Spatula
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Use canned pumpkin instead of roasted squash (same measurement).
- Swap raisins for dried cranberries or chocolate chips.
- Gluten-free flour works great 1:1 if needed.
- Add shredded coconut for extra chewiness.
Make Ahead Tips
- Roast and mash the squash up to 3 days in advance—store it in the fridge.
- You can also mix the cookie dough, cover, and refrigerate it for up to 24 hours before baking.
How to Make Butternut Squash Oatmeal Cookies
Step 1: Roast and Mash the Butternut Squash
Cut 1 small butternut squash in half, scoop out seeds, and roast cut side down at 400°F for 45 minutes. Scoop out the flesh and mash until smooth. Cool completely and measure out 1 cup.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 1 cup rolled oats, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg.
Step 3: Cream Butter and Sugars
In a large bowl, use a hand mixer to cream ½ cup softened unsalted butter with ½ cup packed brown sugar and ¼ cup granulated sugar until fluffy, about 2–3 minutes.
Step 4: Add Egg, Vanilla, and Squash
Beat in 1 large egg, 1 tsp vanilla extract, and the 1 cup cooled mashed butternut squash to the creamed mixture. Mix until smooth.
Step 5: Combine Wet and Dry
Slowly mix the dry ingredients into the wet ingredients using a spatula or mixer on low, until just combined.
Step 6: Add Raisins and Walnuts
Fold in ½ cup raisins and ½ cup chopped walnuts (if using).
Step 7: Scoop Dough and Arrange
Scoop about 1½ tablespoons of dough per cookie onto a baking sheet lined with parchment paper. Leave about 2 inches between each.
Step 8: Bake
Bake at 350°F for 11–13 minutes, until the edges are set and tops are just firm. Don’t overbake.
Step 9: Cool and Serve
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Leftovers and Storage
- Store in an airtight container at room temp for 3–4 days.
- Freeze baked cookies in a zip-top bag for up to 2 months.
- Reheat in the microwave for 10–15 seconds to get that fresh-baked softness back.
Why I Love This Recipe
I started making these when I had too much roasted squash on hand, and they’ve become one of my favorite cool-weather treats.
- They’re soft, chewy, and full of warm spices.
- A great way to use up leftover squash.
- Super cozy and satisfying without being too sweet.
- They freeze beautifully—always good to have on hand.
Servings + Time
- Makes: 18–20 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Macros (per cookie – based on 20 cookies)
- Calories: 135
- Protein: 2g
- Fat: 6g
- Carbs: 18g
- Fiber: 2g
- Sugar: 9g
Why This Recipe Works (Quick Science)
- Roasted squash adds moisture and natural sweetness, keeping the cookies soft without needing tons of fat.
- Oats give the cookies chew and structure.
- Brown sugar keeps the texture tender and adds that caramel note.
- Butter and egg help bind and create that classic cookie texture.
Common Mistakes
- Using warm squash: This can melt the butter and make your dough too wet.
- Overmixing: Makes the cookies tough. Mix just until combined.
- Overbaking: They’ll look a little underdone—take them out! They’ll finish on the sheet.
What to Serve With
- A glass of cold milk or oat milk
- Hot tea or a pumpkin spice latte
- A scoop of vanilla ice cream if you want to turn it into dessert
FAQ
Can I use canned butternut squash?
Yes! Just make sure it’s 100% pure squash with no added sugar or spices.
Can I skip the raisins and nuts?
Totally. The cookies are great plain or with chocolate chips too.
Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend and gluten-free oats.
Can I use quick oats?
Yep, quick oats make the cookies slightly softer. Rolled oats give more chew.
