These cookies are soft and crumbly and they happen to fit right in the “pumpkin spice everything” mood I get in around fall and winter. They are a bit like tiny cakes and I respect that about them. I love a crispy cookie as much as anyone else, but there’s a time and a place for everything. And right now, it’s time for some delicious roasted butternut squash chocolate chunk cookies!
ROASTED BUTTERNUT SQUASH CHOCOLATE CHUNK COOKIES
Course: SnacksDifficulty: EasyServings
24
cookiesPrep time
15
minutesCooking time
14
minutesSoft and crumbly roasted butternut squash chocolate chunk cookies.
Ingredients
1/2 cup light brown sugar
1/2 cup granulated sugar
150g butter
1 egg
2 teaspoons vanilla
1/2 cup roasted butternut squash puree
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon pumpkin spice
1/2 cup chopped dark or milk chocolate
Directions
- Heat the oven to 200º (Celsius). Line baking sheets with parchment paper.
- Beat the light brown sugar, the granulated sugar and the butter, until creamy.
- Mix in one egg. Add the vanilla, the roasted butternut squash puree and 1 cup of flour and mix until combined.
- Beat in the remaining flour, the baking powder, and the pumpkin spice. Stir in the chocolate chunks.
- Using an ice cream scoop, divide the dough into 24 balls and place in the baking sheets.
- Bake for 14 minutes, or until golden brown.
- Cool for 5 minutes in the baking sheet and then transfer to a wire rack to cool completely.
Recipe Video
Notes
- I use my roasted butternut squash puree but you should probably be able to use regular pumpkin puree.
Sorry not trying to post twice, I can’t tell if my comment went through.
these are my new favorite cookies 🙂 I used canned butternut squash, made them vegan by using vegan butter & trader joe’s liquid egg. I also halved both the sugars & added walnuts. so good!
That sound amazing! Your comment did come through, I seem to be having some issues with the website and don’t get notified! But your comment is much appreciated and you’re welcome to post as many times as you want!
I made these vegan (I used the trader joe’s liquid egg and subbed vegan butter), I added walnuts & halved each sugar also. these are excellent! a new favorite cookie of mine 🙂 I used canned puree
I want to try making these cookies keto ,I will let you know how they turn out.
I hope they turn out great! Please let me know 🙂 I would love to try it too!
I had some leftover butternut squash purée so decided to try. They are delicious! My husband said might be best cookies he’s ever had. Not too sweet. I think it might be helpful to clarify it is 200 Celsius. I baked at 400 Fahrenheit and they were perfect at 14 minutes
Thank you so much! I’m glad you and your husband enjoyed them! I updated the recipe clarifying it is 200 degrees celsius, thanks for the feedback.