Despite the fact that they appear robust on the exterior, these truffles will be soft within. You don’t absolutely need to keep them in the refrigerator; just keep them somewhere chilly. Use an airtight container at all times! Use only premium chocolate, please!
| Servings: | 30 |
| Yield: | 5 dozen |
Ingredients
- ½ cup butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- 1 ½ cups mashed, cooked butternut squash
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup raisins
- 1 ½ cups chopped pecans
- ¼ teaspoon ground allspice
- 2 ½ teaspoons baking powder
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 151 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made these with two slight modifications: I substituted whole wheat flour for half of the all purpose flour, and I used Craisins instead of raisins. They were absolutely delicious and a hit at the cookie exchange party! Cake like texture, yield was spot on!
They were good, however, I will leave out the Allspice since my mother said they did hurt her stomach later and the only spice I never use in any of my recipes is the Allspice so I’ll do a process of elimination. They are more bread like rather than cookie texture.
Soft, cake-like. Kept very well for a couple days. AMAZING breakfast cookies!
Had some leftover delicata squash from Thanksgiving. Tossed in craisins, oatmeal, & chocolate chips. They’re the beginning of a new holiday favorite.
I was looking for a recipe to use up lots of buttercup squash and found this! The cookies are delicious, but I agree with others that they are quite “cake-like.” I even cut the baking powder down to 2tsp (original recipe is 2.5tsp), and they were still super cakey. Taste is great though! Very versatile base as well – I swapped chopped dates for raisins.
Soft and delicious. The second time I used chocolate chips instead of raisins
Just made the cookies., my whole family just loved it, kids ate 6 each in 3 minutes. Thank you so much for sharing. I will make them again for sure
I didn’t have raisins or pecans, so I threw in a couple of cups of Raisin Bran, and I didn’t have baking soda, so I added more baking powder and the juice of a lemon
If you enjoy a cake like cookie, this is your cookie.
I used chinese 5 spice in place of the cinnamon and allspice. I often us it in breads and cookies. I cut down the sugar a bit.
they were absolutely delicious. will make again. on my favorite list. Had great flavor.
Absolutely delicious! For spice I used 1tsp allspice, 1tsp pumpkin spice and 1tsp cinnamon. They are a hit with the whole family, and grandchildren love them too.
I used left over winter squash with these. The only thing I did different is plump the raisins by briefly boiling them and then cooling before adding to the batter. Mine were soft – tasted a little like a muffin. It may have been the little bit of extra moisture from the raisins. If I were to do it again I’d add 1/4 cup more flour. We have been gobbling them up.
good fluffy moist cookies
These are super good! I used Bob’s gluten free all purpose baking flour and a butternut squash. I reduced the white and brown sugars each to 1/2 cup. I also substituted 1/4 cup coconut oil for half of the butter (so I used 1/4 cup each butter and coconut oil). I didn’t have all spice or nuts, so I omitted them. Finally, I used dried cranberries instead of raisins.
Came our more like muffins rather than cookies
Very tasty! It took me 2 butternut squash to get the 1 1/2 cups. Yes, muffin tops is more the taste for this cookie, but still yummy.
I like the taste, but the texture was a little strange, probably because I used some wheat flour. The taste didn’t knock my socks off, but it really tasted like autumn, if your autumn tastes like cinnamon and squash (mine does!). Next time I want to add some applesauce and reduce the amount of flour to see if I can get it a little more chewy. I would make these again!
Not a big fan of squash, but these cookies are yummy. Forgot the 3/4 cup brown sugar & they were still delicious.
Yummy Fall cookie! I used coconut oil instead of butter, coconut sugar instead of brown sugar, and rice flour to make them gluten-free. I also used 2 teaspoons of pumpkin pie spice instead of the individual spices and canned organic pumpkin for the squash. Will be making again 🙂
Just loved them, super easy to make and really great to fight low blood sugar 🙂