If you’ve ever wished your favorite fall flavors could be wrapped into a tender, chewy cookie, meet your new seasonal obsession: Butternut Cookies. These golden-brown beauties combine creamy butternut squash puree, warm spices, and brown sugar into a cookie that’s moist, lightly spiced, and delicately sweet—then rolled in cinnamon sugar for that irresistible crackly top.
Think of them as the lovechild of a snickerdoodle and a pumpkin spice treat—but with the nutty depth and velvety texture only butternut squash can provide. And yes—they’re naturally gluten-free adaptable, dairy-free friendly, and perfect for holiday cookie trays.
Why You’ll Fall in Love With These Cookies
🎃 Butternut squash = ultra-moist, rich texture (no dry cookies here!)
🌰 Warm spices (cinnamon, nutmeg, ginger) for cozy fall vibes
🧁 Cinnamon-sugar crust that crackles with every bite
⏱️ One bowl, 30 minutes—no fancy equipment needed
🍂 Naturally vegetable-packed (kids never guess the secret!)
If you love cookies that feel special, seasonal, and satisfyingly wholesome, this is your new autumn staple.
Ingredients You’ll Need
(Makes 24–28 cookies)1½ cups (375g) cooked butternut squash puree (see note below)
½ cup (1 stick / 115g) unsalted butter, softened (or vegan butter)
¾ cup (150g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg, room temperature (or flax egg for vegan)
1 tsp pure vanilla extract
2 cups (250g) all-purpose flour (or 1:1 GF blend)
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
