Oatmeal biscuits and pumpkin are combined in this recipe to make a cookie that is ideal for the chill that autumn brings.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 butternut squash, halved and seeded
- 1 ½ cups self-rising flour
- 1 ½ cups quick-cooking oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ cup butter
- ¼ cup shortening
- ½ cup white sugar
- ⅓ cup packed brown sugar
- 1 egg
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
- Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
- Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
- Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
- Chill dough until firm, about 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Drop 1-inch scoops of dough onto the baking sheets.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.
- Substitute 1 1/2 cup canned pumpkin puree for the butternut squash if desired.
- Substitute soy milk for the milk if desired.
Nutrition Facts
| Calories | 89 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 79 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made these!! I used peanut butter instead of butter and coconut oil instead of shortening and I added our all-time favorite chocolate chips. I also used flaxseed instead of egg. And when I took a bite I realized I forgot to add the oatmeal. I’m sure it would of tasted even better. They were still delicious and there was an even flavor of the butternut squash and peanut butter. I also cut the sugar in half. We are cutting fat and sugar intake.
Since I didn’t know how large of a squash to use, I don’t know if they are exactly how the author intended. Next time I don’t think I’d refrigerate since they stayed in the same ball-shape as my cookie scoop when they baked. The taste is fine. It’s a soft cookie and my family would refer to them as bread-like.