Table of Contents
- Introduction
- Why You’ll Love These Oatmeal Butternut Squash Cookies
- The Secret to Soft and Chewy Cookies
- How to Incorporate Butternut Squash into Baked Goods
- Pairing Suggestions for the Perfect Fall Treat
- Frequently Asked Questions
- Key Takeaways
Key Takeaways
These oatmeal butternut squash cookies are a soft, chewy, and flavorful fall treat, perfect for cozy evenings and holiday gatherings. They’re easy to make, naturally sweetened, and packed with warm spices. Whether you enjoy them with coffee, tea, or as a quick snack, they are a must-try recipe!
Introduction
Welcome to Betty Cooks, where baking meets comfort and flavor! These oatmeal butternut squash cookies are the perfect combination of hearty oats, warm spices, and the natural sweetness of butternut squash. If you love fall baking, you’re going to adore this recipe. It’s a creative way to enjoy seasonal produce while indulging in a delicious homemade treat.
Why You’ll Love These Oatmeal Butternut Squash Cookies
These cookies are not your average oatmeal cookies! The addition of butternut squash gives them an incredibly soft texture while adding natural sweetness. Here’s why you’ll love them:
- They’re easy to make with simple pantry ingredients.
- Perfectly spiced for a warm, comforting flavor.
- Soft and chewy texture that stays fresh for days.
- A great way to sneak in extra veggies!
- Customizable with add-ins like nuts, raisins, or chocolate chips.
The Secret to Soft and Chewy Cookies
The secret to these oatmeal butternut squash cookies lies in the moisture content. The squash puree adds a velvety texture, keeping the cookies soft for days. The oats provide a slight chewiness, balancing out the fluffiness. By using brown sugar, we enhance the deep, caramel-like sweetness, making each bite irresistible.
How to Incorporate Butternut Squash into Baked Goods
Many people associate butternut squash with savory dishes, but it’s a fantastic ingredient for baking too! Its natural sweetness enhances cookies, muffins, and even cakes. Simply roast or steam the squash until soft, then mash or puree it until smooth. This method ensures your oatmeal butternut squash cookies have the perfect consistency.
Pairing Suggestions for the Perfect Fall Treat
These cookies are wonderful on their own, but they pair beautifully with a variety of drinks and treats. Try serving them with:
- A warm cup of chai tea or spiced apple cider.
- A drizzle of maple glaze for extra sweetness.
- Vanilla ice cream for a delightful dessert twist.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend for a delicious alternative.
How should I store these cookies?
Store them in an airtight container at room temperature for up to five days, or freeze for longer storage.
Can I use canned pumpkin instead of butternut squash?
Absolutely! Pumpkin puree works well as a substitute and keeps the cookies just as soft and flavorful.
Final Thoughts
If you’re looking for a creative and delicious way to enjoy fall flavors, these oatmeal butternut squash cookies are the perfect treat. Try them today and bring a little autumn magic into your kitchen!
Oatmeal Butternut Squash Cookies
Ingredients
- 1 cup butternut squash puree
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together oats, flour, sugars, salt, cinnamon, nutmeg, and baking soda.
- In a separate bowl, mix butternut squash puree, melted butter, egg, and vanilla extract.
- Combine wet and dry ingredients, stirring until fully incorporated.
- Fold in walnuts and chocolate chips if using.
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until golden brown and set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
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