Squash Cookies

Squash Cookies

"These cookies have a spicy, squash taste. Use any winter squash you like."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 171 cals
Serving size has been adjusted!
Original recipe yields 30 servings

Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
  3. Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

Reviews

Read all reviews 67
  1. 87 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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. The...

Most helpful critical review

This is a fun way to get folks to eat squash. I thought they were very good. Even my husband liked them, and he is not a squash guy. I would recommend very careful portioning as you put the c...

Most helpful
Most positive
Least positive
Newest

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. The...

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 b...

These cookies were very good. My 3 boys (including a 14th month old) loved them. They are a much more healthy snack than other cookies. The only changes I made was to cut back just slightly o...

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 o...

These are wonderful i even substituted rice flour and they came out perfect

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 t...

This is a fun way to get folks to eat squash. I thought they were very good. Even my husband liked them, and he is not a squash guy. I would recommend very careful portioning as you put the c...

Great recipe! I've made this with acorn squash and sugar pie pumpkin with equally great results. Also sub half the ap flour with whole wheat white flour. And sub the nuts and raisins with an equ...

I actually made these cookies but subsitiuted the squash with yams (sweet potato) OMG!!!!They were/are AWESOME. I wanted to thin out some cream cheese icing and add, but didn't have time. This...

Other stories that may interest you