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.