While this recipe for Butternut Squash Oatmeal Raisin Cookies may be giving off Fall vibes, it’s a perfect treat to enjoy any time of year. Grab a tall glass of milk and a cookie or two. You definitely can’t have just one!
Back in February before the pandemic, I shared a subscription service that delivers fresh produce to your door called Misfits Market. (I absolutely love the service, so if you’re curious about what it’s all about, you can read more about it here.) In that order I received a rather large butternut squash, and the moment I cut into it I knew I wanted to keep the seeds from it and just see if I could get any of them to germinate. Knowing that butternut squash is a winter fruit, I couldn’t wait until late summer to plant them. My curiosity got the best of me, and I wanted to see if I could grow them in the spring for a summer yield.
Fast forward to the first week of July and I’m now the proud owner of a beautiful butternut squash harvest! I learned a lot about the plant over the last few months since the seeds germinated in early March, and now I’ve got even more butternut squash seeds sprouting up to get ready for a fall harvest!
But in the meantime, I’ve been whipping up a few recipes utilizing the beautiful gourd to share with you this upcoming fall when most butternut squash will be harvested. Obviously this recipe for Butternut Squash Oatmeal Raisin Cookies simply could not wait. My family devoured them all pretty quickly, and the oatmeal/raisin ratio in these cookies is perfect in my opinion. I love my oatmeal raisin cookies to be lighter on the oatmeal and heavy on the raisins. You can certainly go as heavy or as light on the raisins as you please, and the icing on top is completely optional – but highly recommended!
Here’s a free printable copy of the recipe if you’d like to give it a try!
Butternut Squash Oatmeal Raisin Cookies
- 2 cups all purpose flour
- 1 cup quick oats
- 1 tsp baking powder
- 1 tsp corn starch
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 2 sticks salted butter softened to room temperature
- 1 cup white sugar
- 1 cup dark brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup butternut squash puree
- 1/2 cup raisins
- 1 1/4 cup powdered sugar
- 4 Tbs heavy cream
- In a large bowl, whisk together flour, oats, baking powder, corn starch, cinnamon and ginger
- In a separate bowl using a hand or stand mixer, combine butter, white and brown sugars until light and fluffy
- Add egg and vanilla and mix well
- Add in half of flour mixture to the butter mixture and stir until just combined.
- Add in half of butternut squash puree and stir until just combined.
- Repeat process until all flour and puree is incorporated into the batter.
- Fold in raisins
- Chill dough in refrigerator for 2 hours, or until dough is completely chilled throughout
- Preheat oven to 350 F
- Line a large baking sheet with parchment paper
- Using a cookie or ice cream scoop, spoon dough into ball shapes and place cookies on baking sheet roughly 2 inches apart
- Bake for 14-15 minutes
- Allow to briefly cool on pan before transferring to a wire cooking rack
- Complete process until all cookies are baked, but do not overcrowd oven with multiple baking sheets at one time
- Once cookies are completely cooled, combine powdered sugar and heavy cream and soon icing into a piping bag or a ziploc bag with the tip snipped off
- Drizzle icing over cookies and allow to dry
With any cookie recipe, I recommend using a click-release cookie scoop to keep all cookies roughly the same size. This will help ensure all cookies are cooked all the way through at the same time. Silicone baking mats are also extremely helpful when baking cookies, as many of them have placement guides to help you evenly space them! Here’s a few of my favorite picks on Amazon when it comes to baking cookies:
If you like this recipe, be sure to check out these other great recipes found right here on Southern Made Simple!
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