This Butternut Squash Cookies recipe turns extra squash into something you wouldn't expect - a soft, cake-like cookie with an old-fashioned brown sugar frosting on top. If you've got squash to use up before the season turns, this is one of the better ways to do it.
I came up with these after I ended up with way more butternut squash than I knew what to do with from my garden. I'd already turned some of it into a Butternut Squash Galette, so cookies felt like the next experiment, and it worked out better than I expected.
Quick Overview:
- Makes about 30 soft, cake-like cookies with chocolate chips and toasted pecans folded into the dough.
- The brown sugar frosting is a boiled one - it sets up fast, so have your milk nearby to thin it if it starts to firm up before you're done spreading.
- Squash keeps these moist for a few days past baking. See storage below for how to hold onto that.
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Why You'll Love Butternut Squash Cookies
Toasted pecans and chocolate chips: Most squash cookies stick to raisins or nuts alone. This one gets both folded into the dough.
A real boiled frosting: No shortcuts. The brown sugar frosting is cooked on the stove the old-fashioned way, so it sets with that slightly crackly top instead of staying gummy.
Warm spice, not overpowering: Just enough cinnamon and allspice to round the squash out, without tipping into pumpkin-spice territory.
Key Ingredients
Butternut Squash Puree: Brings natural moisture and sweetness. Cook and drain squash before using.
Chopped Pecans: Toasted for extra flavor, with whole pecans to garnish the frosted tops.
Semi-Sweet Chocolate Chips: Add rich bursts of chocolate to each bite.
Brown and Granulated Sugar: Used in both the dough and the frosting for deep, sweet flavor.
Butter: Adds richness and helps create a soft crumb.
Substitutions
- Use canned squash or pumpkin instead of butternut squash.
- Swap raisins for the chocolate chips for a more traditional cookie.
- Use walnuts in place of pecans.
Butternut Squash Cookies Recipe Variations
- Leave the frosting off for a more breakfast style cookie.
- Add warm spices like cinnamon and nutmeg for a cozy twist.
- Make cookie sandwiches with frosting between two cookies.
Top Tips
- It's normal if the batter looks split after adding squash. It smooths out when flour is added.
- Let the squash cool and drain off excess water before using in the dough.
- If the frosting thickens too fast, stir in a splash of milk to keep it spreadable.
Storage
Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5. Cookies may be frozen for up to 3 months.
Serve With...
Serve these cookies with a glass of cold milk, a Salted Caramel Mocha Latte, or a hot mug of tea. They also make a great addition to lunchboxes, cookie exchanges, or a holiday dessert platter.
What Else Can You Make with Butternut Squash?
I several recipes made with butternut squash that you may want to try out, see the list below:
- Butternut Squash Galette
- Cheese Ravioli with Butternut Squash
- Butternut Squash Rolls
- Buddha Bowl with Shrimp and Butternut Squash
You Might be Wondering
Right in between, honestly. The squash keeps them soft and moist enough that people have asked if they're secretly mini cakes. If you want them closer to a traditional cookie, flatten the dough slightly before baking.
Yes, either works as long as you cook it down and drain the extra water first the same way you would with butternut. Pumpkin gives a slightly deeper color; acorn squash is milder.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Butternut Squash Cookies Recipe with Brown Sugar Frosting
Equipment
- Insulated baking sheet
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Ingredients
FOR THE COOKIES
- ½ cup butter room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ cup butternut squash puree
- 1½ cups flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground allspice
- ½ cup chopped toasted pecans
- ½ cup semi-sweet chocolate chips optional
FOR THE FROSTING
- ¼ cup brown sugar
- 2 tablespoons milk
- 1 tablespoon butter
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, cream together the butter, brown sugar, granulated sugar, egg, and vanilla extract.
- Add the butternut squash and mix until combined.
- In a small bowl, sift together the flour, baking powder, cinnamon, salt, baking soda, and allspice. Gradually add the flour to the squash mixture, stirring until combined.
- Stir in the chopped pecans and chocolate chips (if using)
- Using a small cookie scoop, place cookies 2"apart on a parchment lined cookie tray. Bake for 12 minutes, or until cookie springs back when lightly touched in the center.
- Cool cookies completely on a cooling rack.
- FOR THE FROSTING
- In a large saucepan over medium heat, stir together the milk and brown sugar, bringing to a boil. Boil for 3 minutes. Remove the syrup from heat and add the butter. Stir until melted. Add the powdered sugar and beat until sugar is fully incorporated. The frosting will turn a pale tan color.
- Spread 2 tablespoon of frosting on top of cookies while warm and top cookie with a whole pecan.
Marie B says
Fantastic! Easy to make, tasty, and fluffy! Wonderful way to use butternut squash. Thanks!
Stacee says
These were really yummy but mine ended up flat. Any tips?
Shelby Law Ruttan says
If you followed the recipe exactly and used both the baking powder and baking soda then maybe one of them was too old. Also, did you use fresh or frozen butternut squash? If I have more information I can try to help.