Reviewed: Nov. 24, 2009

This was a great recipe but I substituted 1 1/4 cup of stone ground wheat flour for 1 cup of all purpose flour.

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Reviewed: Oct. 27, 2009

This was a good way to use up extra squash left over from making baby food. I did make alterations however, so my review is biased. Changes: 2 cups pureed squash, 2 cups dark chocolate chips, and decreased sugars to 1/2 cups instead, and omitted ginger, allspice, raisins, and pecans, and no baking powder...so in all my cookies are probably pretty different from the original, but they turned out delish, and are very moist, chewy, and kinda cakey...

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erinruns

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Reviewed: Jul. 23, 2009

the cookies were alittel spicey but other wise they are great! P.S. awsome recipe

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PRINCESSCOOK

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

I have to leave out the nuts because of my daughter's allergy, but these are amazing! My family loves them. Like other mention I top them with homemade cream cheese icing, yum!

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Nutfreemommy

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Reviewed: Dec. 23, 2008

best. cookies. ever. i made them with carnival squash, dried cranberries, and roasted pumpkin seeds. omfg.

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stroshimi

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

Wonderful treats. I wouldn't call them cookies though. They're soft like muffins. I added cream cheese frosting on top which made them perfect. These are keepers for sure.

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abirleffi

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 26, 2008

Followed the recipe exactly. Tasted and felt like fluffy pumpkin muffin tops. Excellent!

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asane

Living In: New York, New York, USA

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Reviewed: Oct. 20, 2008

These were great. I don't have a sweet tooth, so I cut back on the sugar a little bit, and I skipped the raisins as I wasn't in the mood. I used walnuts as I didn't have pecans, and I halved the recipe for our two-person household. I love the muffin like texture. I think it could stand up to more spice, so don't skimp on it. Worked well at 6,000+ feet.

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Robin

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jackson Hole, Wyoming, USA

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Reviewed: Dec. 19, 2007

Wonderful and fool-proof and different (in a good way). I'm a cook, not a baker, but these turned out perfectly all three times I've made them! I use acorn squash (they're the perfect size for one recipe) and dried cranberries instead of raisins. If you're making these for the first time, do not put them in the oven for longer than the recipe says! They will seem under-cooked when you first take them out, but they firm up a bit when cooled.

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DevilFish

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Reviewed: Nov. 11, 2007

I made these with butternut squash and left out the nuts. These have a nice flavor and texture, with the consistency of muffin tops as other have mentioned. The next time I make them I will likely double the spices because I found the spiciness fairly mild.

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CRIMSONANDCLOVER

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 5, 2007

These are some of my favorite cookies! I get lots of butternut squash from my local farm share & I look forward to making these every year. I substitute craisins for the raisins, because they look so pretty against the squash color, and walnuts for pecans (walnuts are healthier nuts) & I toast the nuts first. I have trouble not over-eating with these cookies around!

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CAROLINEL

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Reviewed: Oct. 31, 2007

Very good. I made half of them as muffins. The cookies are like thin muffin tops.

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Kerina

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

I am munching on one now...OMG.. I put a teeny bit of icing drizzle on it, threw in some toasted walnuts, white chocolate chips , a 1/4 c oatmeal and 1/2 cranberries...my kids ate 5 a piece. There is no squashy taste at all. not that it's bad-I love squash) All in all, this recipe ROCKS! Think I might make them in Muffin top cups. ok, enough typing, must eat another one...

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Unspoiled Chef

Cooking Level: Expert

Home Town: Thetford Forest, Norfolk, England, U.K.

Living In: Katy, Texas, USA

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Reviewed: Apr. 29, 2007

This recipe was excellent! The cookies are soft and stay soft for a few days after baking. They have a great, light flavor that my husband and I love. The next time I make these I'll cut the sugar a bit, but otherwise I wouldn't change a thing.

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Nicole

Cooking Level: Intermediate

Home Town: Montclair, New Jersey, USA

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Reviewed: Mar. 7, 2007

These were fantastic. I'm not a huge sweets fan and these were not that sweet. I even found them delicious in the morning with coffee. Will definitely make these again.

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LABTRACKS

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Reviewed: Dec. 31, 2006

Very tasty and not too sweet. Soft and cakey - yum!

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bee

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2005

I personally like this recipe as did a good majority of the people that tried the cookies. However my boys (husband included) are picky, suspicous eaters and anything that includes healthy ingredients or modifications (I used Baking Spenda for the sugar and mixed some molasses in with more Baking Splend for the brown sugar. Part of the white flour was replaced with whole wheat flour) are instantly flagged. They hated these. Although I suspect had they not seen the squash going in to the bowl they'd have like them just fine. A good seasonal recipe for holiday cooking. I'll make again.

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CHEFJENN

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2005

These cookies were quite good. I love butternut squash, and the spices complemented it really well. I added chocolate chips for my husband. Next time I think I'll add some canned pumpkin to the mix just to intensify the squash taste because it was pretty mild in the finished cookies. The best part of making these was the smell of the batter. I couldn't believe how good it smelled!

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PUNKGIRL

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Reviewed: Dec. 30, 2004

I just baked these and they're great. I used butternut squash. We left out the raisins at my mother's request. They aren't really like cookies, more like little mini-muffins or cakes (all that baking powder). The taste is excellent! Will definitely make again.

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BandE

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Reviewed: Dec. 13, 2004

I had some leftover squash and wondered if it could be made into cookies like I would with pumpkin. These are just as good if not better. I was really surprised at how delicious they are. I don't like nuts in baked goods so I left out the pecans but added milk chocolate chips. Oh so good.

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