Why should pumpkins have all the cookie fun this season? Try this super soft cookie made with butternut squash and cinnamon chips.
|It's Not Pumpkin Cookies|
pumpkin pie spice and cinnamon chips. Instead of canned pumpkin, a beloved autumn dessert ingredient, here I used oven roasted and mashed butternut squash. I wanted to do a little homework on pumpkin versus butternut squash before I delved in because I am not an expert in squash by any means. I was a little surprised to discover while researching, that some canned "pumpkin" is actually butternut squash. Interesting, huh? Am I the only one that didn't know that?
|Butternut Squash Cookies|
I didn't test this recipe with canned pumpkin and can't tell you how the cookies will turn out if it is used as a substitute for the butternut squash. What I can tell you? These cookies are supremely yummy. To divulge how many of these cookies passed my lips would be embarassing. I will just say they were accompanied by my morning coffee more than once, um, or twice. They were loved by co-workers of myself and my husband. I did have a request for nuts to be added next time. I typically don't add nuts when testing new recipes and sending out samples for taste testing. I'm always scared someone with a nut allergy will grab and bite before they can be warned. I do think pecans would be a great additon to these little beauties though. It became a hotly debated topic between two of my coworkers. Nuts or no nuts for cookies? What is your preference? Please comment below...I would love to have feedback to share with the debaters!
It's Not Pumpkin Cookies
Makes approximately three dozen small cookies.
1 Stick Butter – Unsalted – Softened
1 and 2/3 Cup All Purpose Flour
1 Cup Cinnamon Chips
2/3 Cup Cooked and Mashed Butternut Squash-Completely Cooled* **
2/3 Cup Light Brown Sugar
1/4 Cup White Sugar
1 Egg Yolk
1 and 1/2 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Combine flour, baking powder, baking soda and salt in a small bowl.
In stand mixer or with hand mixer, cream butter and sugars until fluffy. Add butternut squash, egg yolk and pumpkin pie spice, mix until incorporated. Add flour mixture and mix to combine, fold in cinnamon chips.
Drop by the tablespoon, using a cookie scoop, onto baking sheet leaving at least one inch in between each cookie. These do not spread much, but they do puff a bit. Bake for 10 to 11 minutes at 350 degrees, they will still look a little undercooked and that is okay. Baking for any longer will result in a cakey cookie. Let cool on pan for at least ten minutes before removing, they will be soft.
These cookies remain extremely soft, even when several days old!
*I roast all types of squash by making several slits with a knife all around the squash and roasting in the oven at 350 degrees until the flesh is tender and can be poked with a fork. This usually takes between thirty and forty five minutes, depending on the size of the squash. Make sure to line pan with aluminum foil as some juices from the squash will seep out during baking. Allow squash to cool, split squash open long ways, clean fibrous strings and seeds by scooping with a spoon. Using a spoon scrape squash out of shell.
** Roast and separate squash from shell in advance. I did this the night before and refrigerated squash until I was ready to use.
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