Butternut Cookie

Butternut Cookie

A Delicious Butternut Cookie for Every Occasion

Have you ever tried a cookie so unique and flavorful, you can’t help but crave another bite? If not, then our Butternut Cookie is the perfect treat for you. This cookie has all the deliciousness of a classic cookie with a hint of something special added in.

To make this one-of-a-kind cookie, start by preheating your oven to 350°F (177°C). Then, in a large bowl, combine 1 cup (115g) of flour, 1/2 teaspoon (2.5ml) of baking soda, 1/2 teaspoon (2.5g) of ground cinnamon, and 1/4 teaspoon (1g) of freshly grated nutmeg.

Next, add in 1/2 (113g) cup of light brown sugar and 1/4 cup (????) of melted butter and mix together briefly. Now for the unique flavor that makes this cookie so irresistible: mix in 1/4 cup (57g) of roasted butternut squash puree — you can find this in the canned vegetable aisle of your local grocery store.

For a little extra something, stir in 1/4 cup (30g) of chopped toasted pecans and 1/4 cup (30g) of dried cranberries. Now, spoon about 2 tablespoons of the dough for each cookie onto a sprayed cookie sheet. Bake for 10 minutes, or until lightly browned.

This Butternut Cookie is the perfect combination of a classic cookie and a bit of something special. We think you’ll love the sweet and nutty butternut squash puree, nutty pecans, and tart cranberries — they will be sure to tantalize your taste buds! Enjoy these special treats at holidays, or any time you’re craving something delicious.

If you’re looking for other unique cookie recipes to bake, why not try our Chocolate Chili Macadamia Cookie or our Indian-inspired Coconut Chutney Cranberry Cookie? No matter what you bake, you can’t go wrong with any of these recipes!


– 1 cup (115g) all-purpose flour
– 1/2 teaspoon (2.5ml) baking soda
– 1/2 teaspoon (2.5g) ground cinnamon
– 1/4 teaspoon (1ml) freshly grated nutmeg
– 1/2 cup (113g) light brown sugar
– 1/4 cup (57g) butter, melted
– 1/4 cup (57g) roasted butternut squash puree
– 1/4 cup (30g) chopped toasted pecans
– 1/4 cup (30g) dried cranberries


1. Preheat oven to 350°F (177°C).
2. In a large bowl, combine flour, baking soda, cinnamon, and nutmeg.
3. Mix in brown sugar and melted butter.
4. Stir in butternut squash puree, pecans, and cranberries.
5. Spoon about 2 tablespoons of dough for each cookie onto a sprayed cookie sheet.
6. Bake for 10 minutes, or until lightly browned. Enjoy!