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Butternut Squash Oatmeal Raisin Cookies

Servings: 2 dozen
Author: Southern Made Simple



  • 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
  • Enjoy!

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