Spiced Butternut Squash Cookies | 2011 WINNER

Thursday, December 8th, 2011

Butternut Squash Spice Cookie

Butternut Squash Spice Cookie

When you tell folks these are spice cookies, they’ll snap ’em up. If you tell them they’re vegan, they’ll look at you funny, wrinkle their nose and still probably snap them up. Thing is, they’re actually incredibly good regardless. The butternut squash gives it moistness and fresh cinnamon (let me repeat that, FRESH) really make them great. We used coconut flakes, but raisins would have been even better. Expect a sort of muffin-y, cake-like cookie.

Spiced Butternut Squash Cookies

by Mikayla Zumwalt

“These cookies are a great way to use up those pesky squash that have a tendency to hang around. Careful though, one large squash yields about three batches of cookies. Don’t worry though you’ll be cookie rich and everyone will love you.”

2 cups flour (half whole wheat, half all-purpose white)
1 tsp baking soda
¾ tsp salt (I use sea salt)
1 tsp cinnamon (can be generous)
½ tsp nutmeg
1 1/2 cups sugar
2/3 cup oil (coconut or canola)
2 T molasses
1 cup cooked mashed butternut squash
1 tsp vanilla
Optional: ½ cup oats, chopped walnuts, raisins, coconut shreds

Preheat oven to 350. Mix flour, sugar, baking soda, salt, and spices in a bowl. In a separate, larger bowl mix together, oil, molasses, squash and vanilla until well combined. Add dry to wet, folding to combine. Add optional ingredients after combined.

Drop by tablespoons onto cookie sheets. Bake for 16 minutes at 350. For best flavor, let them cool and set a bit.

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, BiteClubEats.com is Wine Country dining with Drive-Thru Sensibility.

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  1. I made these last year and they were actually really good- even though I am an idiot and forgot to add the sugar. I tried to “save” them by dusting with powdered sugar and they were still good if not a little less sweet than you’d expect cookies to be. I’m telling you this in case you have a concern about using sugar to let you know they still come together nicely without it. This year, I plan to make them again only this time WITH sugar.

  2. I almost didn’t read the story or recipe—–the food looked so distasteful in
    the photograph. Thankfully, I ignored the photo (that looked like something
    to avoid at the doggie playground) and read the story, so I’ll probably try the
    recipe because it SOUNDS so good despite the photo. Yuck,photographer.

  3. Congratulations on the win!!!

  4. The oil shouldn’t be a problem, but it could be. I didn’t do that. Did you use the egg wash? I also didn’t do that and mine stayed nice. Finally, how did you cool them? I let mine sit out for quite a while to cool. I did notice that when i stacked them, they stuck together a bit. You might want to store them with waxed paper between them. Lemme know.

  5. When I took these out of the oven they were great, nice and crisp on the outside and light on the inside; however after a few hours they were soft and sticky. I’m sure they should remain crisp and light. I brushed the squash with oil and baked it, do you think that was my mistake? I would very much like to add these to my Christmas Cookie list. Please advise.

  6. I have been lucky to taste these wonderful cookies made by Mikayla and they are very good, thanks Mikayla!

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