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Soft, spiced cookies made with butternut squash puree and rolled in cinnamon sugar for a cozy fall treat.
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Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup butternut squash puree
  • 0.75 cup brown sugar
  • 0.33 cup neutral oil or melted butter
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.5 cup granulated sugar (for rolling)
  • 1 tsp ground cinnamon (for rolling)

Equipment

  • mixing bowl
  • baking sheet

Method
 

  1. Whisk squash puree, brown sugar, oil, egg, and vanilla until smooth.
  2. Mix flour, baking powder, salt, and spices in a separate bowl.
  3. Combine wet and dry ingredients to form a soft dough.
  4. Roll dough balls in cinnamon sugar and place on baking sheet.
  5. Bake until edges are set and tops are crackled. Cool before serving.

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 35IUVitamin C: 6mgCalcium: 2mgIron: 6mg

Notes

Use thick, well-drained puree for best texture.

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