Squash Cookies

We have been overrun with acorn squash this year.  They came up as volunteers and I've been trying to figure out how to use all of them up. I roasted a couple one day and was trying to figure out what else to do with them.  Then it hit me - cookies!  I mean it would combine a veggie, add some fruit and nuts - and chocolate - and you have a complete meal! These actually aren't super sweet and I love the texture.  Perfect with some Fangboner Farms tea.


squash cookies

Squash Cookies


  • 1/2 C butter, softened
  • 3/4 C white sugar
  • 3/4 C brown sugar, packed
  • 2 eggs
  • 1 1/2 C mashed cooked squash (acorn, butternut, turban)
  • 2 1/2 C flour (I use gluten free flour, with 1 1/2 tsp xanthan gum)
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 C dried cranberries
  • 1 C chocolate chips
  • 1 C chopped pecans
  • 2 1/2 tsp baking powder


Preheat oven to 375 degrees

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 cranberries, chocolate chips and pecans. Spoon onto cookie sheets (I love using an ice cream scoop to have consistent size), spacing cookies about 2 inches apart.

Bake for 10-12 minutes in the preheated oven until edges are golden.

These are soft cookies so don't overbake them. And they freeze great.  And you've got your veggies in for the day!


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