Butternut Squash Cookies Recipe: A Fall Favorite

Ingredients

• 0.75 cup white sugar
• 0.75 cup packed brown sugar
• 0.5 cup butter, softened
• 2 eggs eggs
• 1.5 cups mashed, cooked butternut squash
• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground allspice
• 1.5 cups chopped pecans
• 1 cup raisins

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C) for baking.
2. In a large bowl, cream together white sugar, brown sugar, and butter until light and fluffy. Beat in eggs, one at a time, ensuring each is well incorporated; then, mix in the squash. Set the mixture aside.
3. In a separate bowl, sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and allspice. Gradually add this dry mixture to the wet ingredients, blending until just combined. Stir in pecans and raisins until evenly dispersed. Drop spoonfuls of cookie dough onto baking sheets, leaving 2 inches between each cookie.
4. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a lovely golden brown.

Nutrition

• Calories: 171 kcal
• Fat Content: 8 g
• Fiber Content: 1 g
• Sugar Content: 14 g
• Sodium Content: 151 mg
• Protein Content: 2 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g