Total Time
22mins
Prep 10 mins
Cook 12 mins

Ingredients Nutrition

Directions

  1. In a large mixing bowl, cream butter and sugars until fluffy.
  2. Beat in the eggs and squash.
  3. Stir well.
  4. Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
  5. Stir in raisins and nuts.
  6. Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes .
Most Helpful

5 5

Yummy! Made as directed using canned organic butternut squash puree but omitted the nuts. I had planned on adding a simple browned butter frosting, but my family started picking off the cookies right out of the oven. Soft, cakey cookie with great flavor. Thanks for sharing the recipe!

4 5

I gave this recipe 4 stars. My 6 yr newphew who hates squash and I really liked these cookies. I had some squash leftover from Butternut Squash Casserole and needed to use it up. So I searched and found this recipe. When I made this recipe I doubled the recipe. First let me recommend that if your gonna double this recipe use a Kitchen Aid mixer as I burned up my Sunbeam hand mixer by doubling the recipe. I used Splenda for the sugar and Splenda brown sugar for the brown sugar. I used golden raisins as I think they are best for recipes like this one. I didn't have pecans so I used walnuts and only used 1 cup per batch. I cut back on the baking powder I only used 1 tsp per batch. Also when I made this recipe I added protein powder. These cookies turned out great! So soft and moist. Overall I will make these again for sure. Thanks for posting a great recipe! Christine (internetnut)