I know that fall is just around the corner when I start seeing all the beautiful varieties of winter squash at the market. There´s acorn squash, butternuts, delicatas, the list goes on and on. But I never know what to do with it all! I am not much of a winter squash or pumpkin person, but I always grab some because they are just too pretty to pass up. I decided instead of making typical soup or a pie, I would try my hand at cookies. And I was super pleased with the results!
There are several steps in this recipe, which might seem a little overwhelming to new bakers. But I promise, once you get started, this recipe is pretty simple, and the cookies are so worth it!
Making the Cookies
First, I roast the butternut squash. You could easily use canned pumpkin or squash in this recipe, but I wanted to use the fresh squash. Halve the butternut squash, scoop out the seeds, brush it with a little bit of butter, and sprinkle on some cinnamon. Then I roast it at 375 degrees for 45 minutes. The longer you roast it, the easier it will be to scoop out the flesh.
While the squash is roasting, I start working on getting all the other ingredients together. I mix together the flour and cinnamon. I always sift the flour when baking just because I think it helps keep the mixture light and fluffy. Then I cream together the butter, sugar, and brown sugar, then added in the egg and vanilla extra. Once the squash is finished roasting, I scoop out the insides (I use an ice cream scoop), and add it to the wet ingredients. Make sure to mix the squash in well to avoid lumps in the mixture.
I then gradually add in the flour. Once everything is well incorporated, I let the batter set for about 5 minutes. If you try to pour your cookies immediately, the batter will be too runny and will not form a good cookie. These cookies will be flatter, though, because I think that helps when making the cookie sandwich. I bake these for about 15 minutes at 350 degrees.
Making the Frosting
While the cookies are cooling, it´s time to get to the good stuff! This cream cheese frosting is absolutely divine! First, I use a hand mixer to break down the cream cheese. I find this helps to avoid lumps and make it a smoother frosting before adding the other ingredients. Once the cream cheese is soft, I add in the vanilla extract, and half of the powdered sugar. Then I use the zest and juice from one small orange (a little goes a long way!) Once that is well mixed in, I add in the rest of the powdered sugar. Next I take one scoop of the frosting and put it on the bottom of a cookie, and then press another cookie gently on top (I try to pair cookies that are similar in size). Now it´s time to eat and enjoy! After enjoying a cookie or two, make sure to keep the cookie refrigerated since the frosting is made with cream cheese.
Butternut Squash Cookie Recipe
3 cups self rising flour, sifted
2 tbsp cinnamon, halved
1/2 cup (one stick) butter, softened
1 cup granulated sugar
1/2 cup brown sugar, lightly packed
1 1/2 cup roasted butternut squash (approximately one medium roasted squash)
1 egg
1 tsp vanilla extract
Preheat oven to 375 degrees. Halve the butternut squash, brush with melted butter, and sprinkle half the cinnamon. Roast in the oven for 45 minutes, or until fork tender.
Sift together flour and remaining cinnamon. Set aside.
Mix together butter, granulated sugar, and brown sugar. Once creamed, add in vanilla extract and egg. Add in the scooped out roasted squash until there are no lumps.
Gradually add in flour mixture to the wet ingredients. Let set 5 minutes.
Preheat oven to 350 degrees.
Scoop out cookies onto nonstick baking sheets. Bake for 15 minutes. Let cool.
Zesty Cream Cheese Frosting Recipe
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract
zest and juice from one small orange
Mix together cream cheese, vanilla extract, and half the powdered sugar.
Add in the zest and juice from the orange.
Mix in remaining powdered sugar.
Put frosting between the cookies to make a cookie sandwich, and enjoy! Be sure to refrigerate the cookies since there is cream cheese in the frosting.
I hope you enjoy making these as much as I did! Let me know in the comments!
