This easy and yummy buttercup squash cookie recipe makes the perfect fall cookies. Try out this easy homemade recipe to spice up your life today!
I know you have all seen butternut squash cookies before but have you tried buttercup squash cookies? If not, you are in for a real treat! These smaller squash are much sweeter and are an amazing addition to many fall desserts. These cookies have a wonderful fall taste with rich flavors that are sure to leave you wanting “just one more” buttercup cookie!
Benefits of Buttercup Squash
- Source of iron, niacin, pantothenic acid, riboflavin, thiamine and vitamin B6
- Lower calorie squash than some others
- Rich in carotenoids and vitamin A
- High in vitamin C
The Ingredients
Butter
Make sure your butter is soft enough to blend well with the sugar. Use unsalted or your cookies will taste too salty.
Sugar and Brown Sugar
Granulated or Organic cane sugar works well for this recipe. It also requires brown sugar so make sure to put the right amount of each kind in for the best results. The brown sugar must be packed when measuring.
Egg
A large egg is best.
Vanilla Extract
I use vanilla extract from Mexico and I love it because it isn’t the imitation vanilla extract. It is pure and gives a wonderfully rich flavor. However, any vanilla extract will do the trick in this recipe.
Flour
This recipe needs all purpose flour for the best results. I love trying recipes with different flours and seeing how they turn out. However this is one of those recipes that requires simple all purpose flour for the soft texture.
Baking Soda and Baking Powder
These ingredient give a nice rise to these cookies.
Salt
Any salt will do.
Buttercup Squash Puree
Roast and Blend until very smooth. This is what I love about this squash. It is so creamy and smooth when you blend it!
Cinnamon and Allspice
Another option is to use pumpkin spice. However, I find that the combination of cinnamon and allspice gives these cookies the perfect fall flavor. They compliment the buttercup squash really well.
Chocolate Chips and/or Nuts
This is a flexible part of the recipe. In my family, we like both chocolate chips and walnuts. But do whatever works for your family. I am sure there are many tasty options you can try with this recipe.
How to Avoid Flat Buttercup Squash Cookies
- Make sure you chill the cookie dough in the fridge if you can’t bake them immediately.
- Another tip to avoid flat cookies is to ensure you use the correct amount of brown sugar. Too much regular sugar will make these very flat.
- Do not flatten these ones with your fingers or a fork. They are a wet cookie dough so they will flatten quite a bit naturally.
TIP: I often freeze this dough for super quick cookies in the future. The dough freezes well for up to 6 months.
Final Thoughts and Tips
- Once you have baked these cookies you can keep them in an air tight container for 3 days.
- You can freeze them for 4 months. Just put them on the counter to thaw and they will be ready to eat in about 20 mins.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites. This means that I will earn a small amount of money if you purchase through the links on my website at no additional cost to you
Buttercup Squash Cookies
These are a yummy fall cookie with rich flavor and just the right amount of spice. These are so soft and can be customized by adding different nuts.
Yield: 30 Cookies
Prep Time:
10 Minutes
Cook Time:
45 Minutes + 13 Minutes
Total Time:
1 hour 8 Minutes
Ingredients
- 1/2 cup softened butter
- 1/2 cup pureed buttercup squash
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon all spice
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips
- 1/2 cup of any nuts (I like walnuts…can leave this out as well)
Equipment
- Hand mixer or stand mixer
- Blender or Food Processor
- Baking sheet
- Parchment paper
- Cookie scoop (optional, but recommended)
Directions
- Preheat oven to 375 °F. Line baking sheets with parchment paper.
- Cut Buttercup Squash in half and remove the seeds. Drizzle with a little bit of olive oil and place on the baking sheet.
- Roast for 45 minutes until the meat is soft.
- In a blender or food processor, puree the meat of the buttercup squash. Allow to cool.
- Preheat the oven to 350 °F and place a new sheet of parchment paper onto the baking sheet.
- In a small bowl, mix the dry ingredients. Set aside.
- In a large mixing bowl (in your stand mixer), cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the egg and beat until light and fluffy. Add buttercup squash puree and vanilla extract, and mix until very well combined.
- Slowly add the dry ingredients and mix well until cookie dough forms.
- Once a dough forms, add chocolate chips and/or nuts (this is a flexible recipe that you can customize in this area)
- Use 1 TBSP cookie scoop to scoop out the dough.
- Place onto the cookie sheet about 2 inches apart.
- Bake for 11-13 minutes. Cool for 5 minutes before moving them to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days. Or freeze them for up to 4 months.
Like this recipe? Share it with others!
Thank you so much for taking the time to try this recipe. Please leave a comment and let me know how your cookies turned out. I would also love to know if you came up with any tips and tricks to make them even better!
*Please note that any nutritional or medical information posted here is based on things I have read, heard or experienced and is not medical advice. Please use your best judgment and talk to your doctor about any concerns you may have.
Leave a Reply