If you’re looking for a way to sneak extra vegetables into your sweet treats, these Butternut Squash Drop Cookies are about to become your new best friend. Boasting soft, cake-like centers and lightly crisped edges, these cookies meld the natural sweetness and moisture of finely grated butternut squash with warming spices, hearty oats, and just the right hint of sweetness. of brown sugar. In about 30 minutes from start to finish, you can have a batch of portable, single-serving cookies that taste indulgent yet deliver a boost of real vegetable content in every bite.
Below, you’ll find everything you need to know to master this recipe: why it works, how to prepare the dough, expert tips for perfect texture, creative variations, storage guidelines, and answers to your most common questions. Let’s dive in!
Why You’ll Love These Cookies
- Vegetable-Infused Sweetness
The star ingredient—fresh, grated butternut squash—lends natural sweetness, vibrant color, and moisture. These cookies almost feel like mini cakes, but with an added dose of beta-carotene and fiber. - Easy, One-Bowl Prep
No need for a mixer or fancy equipment. You can whisk the dry ingredients in one bowl, cream butter and sugar in another, then combine everything in moments. - Soft, Cake-Like Texture
Thanks to the squash and a modest amount of oats, each cookie bakes up soft and tender, with just enough chew around the edges. - Customizable for Any Diet
Whether you swap in gluten-free flour, use dairy-free butter, or sub in pumpkin for the squash, this recipe adapts easily to fit your needs. - Perfect for Meal Prep and Lunchboxes
Drop these cookies onto a sheet and bake. In no time, you’ll have individually portioned treats that store beautifully—ideal for snacks on the go.
Ingredients You’ll Need
To make approximately 24 medium-sized cookies:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup (115g) unsalted butter, softened to room temperature
- ½ cup (100g) packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (about 115g) raw butternut squash, peeled and grated finely
- ½ cup (45g) old-fashioned rolled oats
Optional add-ins:
- A handful of chopped walnuts or pecans
- ¼ cup raisins or dried cranberries
- A sprinkle of nutmeg or ginger for extra warmth
Step-By-Step Instructions
1. Prep Your Oven and Pans
Heat the oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
2. Whisk the Dry Ingredients
In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Use a whisk to distribute the leavening and spices evenly, breaking up any lumps of baking powder.
3. Cream Butter and Sugar
In a larger bowl, use a wooden spoon or handheld mixer to beat the softened butter and brown sugar together until light and fluffy—about 2 minutes. This step incorporates air for tender cookies.
4. Add Egg and Vanilla
Crack the egg into the butter-sugar mixture, then pour in the vanilla extract. Continue beating until the mixture is smooth and uniform in color.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet bowl. Stir gently with a spatula or mixer on low speed just until no streaks of flour remain. Over-mixing can lead to dense, tough cookies.
6. Fold in Squash and Oats
Gently fold the grated butternut squash and rolled oats into the dough until evenly distributed. The batter will be slightly sticky—that’s perfect.
7. Portion the Dough
Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for slight spreading.
8. Bake to Perfection
Bake for 12–15 minutes, rotating sheets halfway through, until the edges turn a light golden brown and the centers spring back when touched. Avoid over-baking; these cookies are best when they remain soft.
9. Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This brief rest firms up the cookies, making them easier to move.
Pro Tips for Flawless Cookies
- Fine Squash Grating: Use the small holes on your grater or the grater attachment of a food processor for uniformly fine squash pieces that incorporate seamlessly into the dough.
- Room-Temperature Ingredients: Ensure butter and egg are at room temperature to help the dough come together quickly and evenly.
- Chill if Needed: If your kitchen is very warm and the dough feels too soft to shape, chill it in the fridge for 10 minutes before portioning.
- Watch the Bake Time: Because of the squash’s moisture, these cookies can brown quickly. Start checking at 12 minutes and adjust as needed.
- Rotate for Evenness: If baking two sheets at once, swap and rotate them halfway through to account for hot spots in your oven.
Butternut Squash Drop Cookies: A Wholesome, Soft-Baked Delight
Ingredients
To make approximately 24 medium-sized cookies:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup (115g) unsalted butter, softened to room temperature
- ½ cup (100g) packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (about 115g) raw butternut squash, peeled and grated finely
- ½ cup (45g) old-fashioned rolled oats
Optional add-ins:
- A handful of chopped walnuts or pecans
- ¼ cup raisins or dried cranberries
- A sprinkle of nutmeg or ginger for extra warmth
Instructions
Heat the oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Use a whisk to distribute the leavening and spices evenly, breaking up any lumps of baking powder.
In a larger bowl, use a wooden spoon or handheld mixer to beat the softened butter and brown sugar together until light and fluffy—about 2 minutes. This step incorporates air for tender cookies.
Crack the egg into the butter-sugar mixture, then pour in the vanilla extract. Continue beating until the mixture is smooth and uniform in color.
Gradually add the dry ingredients to the wet bowl. Stir gently with a spatula or mixer on low speed just until no streaks of flour remain. Over-mixing can lead to dense, tough cookies.
Gently fold the grated butternut squash and rolled oats into the dough until evenly distributed. The batter will be slightly sticky—that’s perfect.
Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for slight spreading.
Bake for 12–15 minutes, rotating sheets halfway through, until the edges turn a light golden brown and the centers spring back when touched. Avoid over-baking; these cookies are best when they remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This brief rest firms up the cookies, making them easier to move.
Creative Variations
- Pumpkin Swirl
Swap butternut squash for grated raw pumpkin or canned pumpkin puree (about ¾ cup). Add a pinch of ginger for a pumpkin-spice twist. - Nutty Crunch
Stir in ½ cup chopped pecans, walnuts, or almonds for extra texture and healthy fats. - Chocolate Chip Upgrade
Fold in ½ cup semi-sweet chocolate chips or white chocolate chunks for a sweet surprise. - Spiced Chai
Replace half the cinnamon with a chai spice blend—think cardamom, ginger, cloves, and black pepper—for an aromatic cookie. - Gluten-Free Friendly
Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour and ensure your oats are certified gluten-free.
Frequently Asked Questions
Can I use pre-cooked squash?
Raw squash yields the best texture. Pre-cooked squash often contains extra moisture that can make the dough too wet and the cookies overly dense.
What if I don’t have rolled oats?
You can substitute quick-cooking oats, but the cookies may be slightly less chewy. Avoid using oat flour, which absorbs more liquid.
How do I store these cookies?
After they’ve cooled completely, transfer the cookies to an airtight container and keep them at room temperature for up to three days. For longer freshness, refrigerate up to 1 week, or freeze baked cookies in layers separated by parchment for up to 2 months.
Are these cookies healthy?
While they contain real butternut squash and oats, remember that they also have butter and sugar. They’re a better-for-you indulgence but still treat cookies best enjoyed in moderation.
Nutritional Snapshot (per cookie, makes 24)
- Calories: ninety-five
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 5g
- Protein: 1g
- Fat: 5g (3g saturated)
- Vitamin A: High (from butternut squash)
- Manganese & Magnesium: Present (from oats)
These nutrition figures are approximations and may vary depending on the ingredients and portion sizes used.
Storage and Make-Ahead Tips
- Separate Components: For ultimate freshness, mix dry ingredients ahead and store in a sealed bag. Keep butter-sugar-egg mixture in the fridge. Combine and bake within 24 hours.
- Freeze the Dough: Portion dough onto a parchment-lined sheet and freeze unbaked scoops. Once firm, transfer to a freezer bag. Place the frozen dough on a baking sheet and bake, extending the cooking time by an additional 2–3 minutes.
- Reheat for Softness: Warm cookies in a 300°F oven for 3–4 minutes to revive that fresh-baked texture.
Why These Cookies Belong in Your Rotation
Butternut Squash Drop Cookies prove that sneaking vegetables into desserts can be delicious—not just a diet trick. Their tender crumb, subtle sweetness, and wholesome ingredients make them a hit with both kids and adults. Whether you’re meal-prepping for the week, hosting a cookie swap, or simply craving a snack with unexpected depth, these cookies deliver. Embrace the season’s abundance, celebrate the humble butternut squash, and savor every soft-baked, nutritious bite.