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 (Celsius). 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

7 thoughts on “ROASTED BUTTERNUT SQUASH CHOCOLATE CHUNK COOKIES”

  1. Sorry not trying to post twice, I can’t tell if my comment went through.
    these are my new favorite cookies 🙂 I used canned butternut squash, made them vegan by using vegan butter & trader joe’s liquid egg. I also halved both the sugars & added walnuts. so good!

    1. That sound amazing! Your comment did come through, I seem to be having some issues with the website and don’t get notified! But your comment is much appreciated and you’re welcome to post as many times as you want!

  2. I made these vegan (I used the trader joe’s liquid egg and subbed vegan butter), I added walnuts & halved each sugar also. these are excellent! a new favorite cookie of mine 🙂 I used canned puree

  3. I had some leftover butternut squash purée so decided to try. They are delicious! My husband said might be best cookies he’s ever had. Not too sweet. I think it might be helpful to clarify it is 200 Celsius. I baked at 400 Fahrenheit and they were perfect at 14 minutes

    1. Thank you so much! I’m glad you and your husband enjoyed them! I updated the recipe clarifying it is 200 degrees celsius, thanks for the feedback.

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