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    Home » Baked Goods » Cookies

    Butternut Squash Cookies with Brown Sugar Frosting

    Published: Oct 21, 2020 · Modified: Aug 16, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A soft fall cookie made with butternut squash and topped with a boiled brown sugar frosting.
    Butternut Squash Cookies Featured Image

    These Butternut Squash Cookies are made with a butternut squash puree and is studded with chopped pecans and chocolate chips. The finishing touch on this soft cookie recipe is the boiled brown sugar frosting that coats the top of the cookies along with a single roasted pecan.

    These cookies are delicious warm, straight from the oven with no frosting, but who can resist a delicious brown sugar frosting on a fall cookie recipe? Not me! These are great for afternoon tea, or to set out on a cookie display for the holidays. Anyway you squash it, these will be a bit hit!

    3 butternut squash cookies with brown sugar icing and a pecan on top

    Making Cookies With Butternut Squash

    I have made plenty of recipes, sweet and savory, with butternut squash. However, I had never made butternut squash cookies until this year. We have plenty of butternut squash from the garden this year and I have been going a little squash crazy as of late.

    Butternut Squash puree is not that different from pumpkin puree. They are both a type of winter squash and both have a slight sweetness to them, with butternut squash being slightly sweeter. I came to the conclusion since I had so much butternut squash that I would puree some up and make these butternut squash cookies!

    frosted cookies

    The Texture Of A Cookie Made With Winter Squash

    Whenever you cook with a squash, be it summer squash or winter squash, your recipe is going to have a lot of moisture in it. Winter squash is 81% water. So, when cooking with a winter squash, you first want to have cooked the squash before you use it in a recipe that uses flour of any type. If you don't you will have soggy cookies.

    The Butternut Squash made these cookies super soft and tender and they did not taste like squash at all, these cookies rather reminded me of my favorite Soft Pumpkin Cookie that I made every year. They were tasty without the frosting, so I did leave a few unfrosted, but I can't resist putting a yummy frosting on soft cookies. So, I made a boiled brown sugar frosting to cover these yummy butternut squash cookies!

    roasted butternut squash haves

    What You Need To Make Butternut Squash Cookies

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    *See recipe card at bottom of the page for full ingredient list and instructions*

    Mashed Butternut Squash - be sure that the squash is boiled with only a little bit of salt until it becomes tender. 

    Chopped roasted pecans with 12 whole pecans reserved for topping the icing on the cookies. Pecans add another layer of nutty flavor to these cookies.

    Semi sweet chocolate chips

    Granulated and Brown Sugar

    Butter

    Insulated Baking Sheet and Parchment Paper

    A green tray loaded with butternut squash cookies with brown sugar frosting

    Tips and Substitutions

    • The cookie batter may separate after the butternut squash has been added. This is ok. Once the flour is added, all will incorporate nicely
    • Use pureed pumpkin instead of butternut squash
    • Substitute chopped walnuts for the pecans
    • Substitute the chocolate chips with raisins
    • When making the frosting, if it starts to stiffen up, add a little bit of milk to loosen it up some.

    Some of our favorite Squash Recipes You May Like

    Butternut Squash Galette

    Cheese Ravioli with Butternut Squash

    Butternut Squash Summer Rolls

    Butternut Squash Rolls

    Buddha Bowl with Shrimp and Butternut Squash

    Can't get enough of winter squash? Try this easy recipe for Roasted Acorn Squash!

    *If you made these Butternut Squash Cookies with Brown Butter Frosting, please give them a star rating*

    Butternut Squash Cookies Featured Image

    Butternut Squash Cookies with Brown Sugar Frosting

    Shelby Law Ruttan
    A soft fall cookie made with butternut squash and topped with a boiled brown sugar frosting.
    4.84 from 6 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 13 mins
    Total Time 23 mins
    Course Dessert Recipes
    Cuisine American
    Servings 30
    Calories 136 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    FOR THE COOKIES

    • ½ cup butter room temperature
    • ½ cup brown sugar
    • ½ cup granulated sugar
    • 1 large egg
    • 1 ½ teaspoons vanilla extract
    • ½ cup butternut squash puree
    • 1 ½ cups flour
    • ½ teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1//4 teaspoon baking soda
    • ¼ teaspoon ground allspice
    • ½ cup chopped toasted pecans
    • ½ cup semi-sweet chocolate chips optional

    FOR THE FROSTING

    • ¼ cup brown sugar
    • 2 tablespoons milk
    • 1 tablespoon butter
    • 1 cups powdered sugar

    Instructions
     

    • Preheat the oven to 350 degrees. In a large mixing bowl, cream together the butter, brown sugar, granulated sugar, egg, and vanilla extract.
    • Add the butternut squash and mix until combined.
      adding squash to cookie batter
    • In a small bowl, sift together the flour, baking powder, cinnamon, salt, baking soda, and allspice. Gradually add the flour to the squash mixture, stirring until combined.
      stirring flour in cookie batter
    • Stir in the chopped pecans and chocolate chips (if using)
    • Using a small cookie scoop, place cookies 2"apart on a parchment lined cookie tray. Bake for 12 minutes, or until cookie springs back when lightly touched in the center.
      scooping cookie dough onto cookie tray
    • Cool cookies completely on a cooling rack.
      transfer to cooling rack
    • FOR THE FROSTING
    • In a large saucepan over medium heat, stir together the milk and brown sugar, bringing to a boil. Boil for 3 minutes. Remove the syrup from heat and add the butter. Stir until melted. Add the powdered sugar and beat until sugar is fully incorporated. The frosting will turn a pale tan color.
      making the frosting
    • Spread 2 tablespoon of frosting on top of cookies while warm and top cookie with a whole pecan.
      frost and decorate cookies

    Video

    Notes

    Tips and Substitutions

    • The cookie batter may separate after the butternut squash has been added. This is ok. Once the flour is added, all will incorporate nicely
    • Use pureed pumpkin instead of butternut squash
    • Substitute chopped walnuts for the pecans
    • Substitute the chocolate chips with raisins
    • When making the frosting, if it starts to stiffen up, add a little bit of milk to loosen it up some.

    Nutrition

    Calories: 136kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 83mgPotassium: 58mgFiber: 1gSugar: 14gVitamin A: 367IUVitamin C: 1mgCalcium: 17mgIron: 1mg
    Keyword Butternut Squash Cookies
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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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