ROASTED BUTTERNUT SQUASH CHOCOLATE CHUNK COOKIES

These cookies are soft and crumbly and they happen to fit right in the “pumpkin spice everything” mood I get in around fall and winter. They are a bit like tiny cakes and I respect that about them. I love a crispy cookie as much as anyone else, but there’s a time and a place for everything. And right now, it’s time for some delicious roasted butternut squash chocolate chunk cookies!

ROASTED BUTTERNUT SQUASH CHOCOLATE CHUNK COOKIES

Recipe by Beet the RushCourse: SnacksDifficulty: Easy
Servings

24

cookies
Prep time

15

minutes
Cooking time

14

minutes

Soft and crumbly roasted butternut squash chocolate chunk cookies.

Ingredients

  • 1/2 cup light brown sugar

  • 1/2 cup granulated sugar

  • 150g butter

  • 1 egg

  • 2 teaspoons vanilla

  • 1/2 cup roasted butternut squash puree

  • 2 1/2 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon pumpkin spice

  • 1/2 cup chopped dark or milk chocolate

Directions

  • Heat the oven to 200º. Line baking sheets with parchment paper.
  • Beat the light brown sugar, the granulated sugar and the butter, until creamy.
  • Mix in one egg. Add the vanilla, the roasted butternut squash puree and 1 cup of flour and mix until combined.
  • Beat in the remaining flour, the baking powder and the pumpkin spice. Stir in the chocolate chunks.
  • Using an ice cream scoop, divide the dough into 24 balls and place in the baking sheets.
  • Bake for 14 minutes, or until golden brown.
  • Cool for 5 minutes in the baking sheet and then transfer to a wire rack to cool completely.

Recipe Video

Notes

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