Oatmeal Butternut Squash Cookies are made with delicious butternut squash puree, oats, and spices and they bake up soft and chewy. They are delicious right out of the oven, but why not dress them up with a sweet tasting maple glaze? Go ahead, you'll be happy you did!
I love baking cookies. It fills the house with warmth and wonderful aromas, and cookies make everyone happy. They really do make the world a better place.
These cookies, in particular, were baked for a very important cause, childhood cancer. September is Childhood Cancer Awareness Month, and I have teamed up with OXO to help spread the word.
When Madison was very young, her very first real friend was battling cancer when we met her and her family in kindergarten. She fought like a warrior for many years, and I'm thrilled to report she kicked cancer's butt! It fills my heart with joy every time I think of what they have overcome!
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When I was presented the opportunity to help create awareness for this terrible disease, I jumped at the chance! The really great thing about OXO's program is you don't have to donate anything! Nada!! OXO is doing that for us!
All we have to do to be a part of this wonderful cause is purchase specially marked OXO products.
←Look for this sticker
For every specially marked item sold, OXO will donate 25¢ up to $100,000* to support research for new and improved therapies! To see a complete list of products included in this program visit OXO and bake a difference!
Please join me in supporting Cookies for Kids' Cancer on social media
I love the OXO products. I use them daily, including my cookie scoops! Using a cookie scoop makes quick work of cookie baking, and you get perfectly round cookies every time!! The large scoop is great for scooping cupcake or muffin batter too.
The Bent Icing Knife works wonders for spreading or even drizzling like I did on my Oatmeal Butternut Squash Cookies. These cookies are soooo good!! Oh my garsh y'all! You have to try them!! Think pumpkin cookies, only way better because butternut squash has a wonderfully mild flavor and smooth texture!!
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Oatmeal Butternut Squash Cookies
- 2 cups all-purpose flour
- 1 1/3 cups old fashioned rolled oats
- 1 1/4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups Butternut Squash Puree
- 1 1/4 cups powdered sugar
- 2 tablespoons milk (more as needed to create desired consistency)
- 1 tablespoon maple syrup
- small pinch of salt
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Be sure your oven racks are arranged for baking with 2 baking sheets at once. Check your manufacturer recommendations, but typically you'll want a rack in the upper third and a rack in the lower third of the oven.
- In a medium bowl, combine 2 cups all-purpose flour, 1 1/3 cups oats, 1 1/4 teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1 teaspoon kosher salt. Whisk to mix well and set aside.
- In a large mixing bowl, combine 2 sticks softened butter, 1 cup packed dark brown sugar, and 1 cup white sugar. Mix on medium speed until light and fluffy, scraping down the sides a couple of times. Add 1 egg and 1 teaspoon vanilla and mix well. Scrape down sides as needed.
- Turn off the mixer and add 1/2 of the flour mixture. Mix on low speed until just incorporated. Add in 3/4 cup of the Butternut Squash Puree and mix until just incorporated. Repeat with the remaining flour mixture and Butternut Squash Puree.
- Scoop the dough into rounds on the parchment lined baking sheets. I used my medium scoop and was able to get 12 dough rounds on each cookie sheet.
- Place both cookie sheets in the oven. One on the upper rack and one on the lower rack and bake for 10 minutes. Rotate the racks and bake for 10 minutes more or until the cookies are just beginning to brown around the edges. Remove from oven and allow to cool on the baking sheet for a few minutes. Transfer to a wire rack and cool completely. Continue until all cookies are baked.
- When the cookies are cooled, prepare the icing by combining 1 1/4 cups powdered sugar with 2 tablespoons milk, 1 tablespoon maple syrup, and a small pinch of salt. Whisk until smooth. Add more milk to thin as needed and more maple syrup and salt to taste.
- Drizzle over the cookies and allow to dry. The icing should set nicely in about 30 minutes. Enjoy!
Prep Time: 15 mins.
Total time: 35 mins.
Tags: Oatmeal, Butternut, Squash, Cookies, Snack, Dessert, Icing, Puree, OXO, Cookies for Kids' Cancer
OXO provided me with some baking tools for taking part in the #OXOGoodCookies campaign. OXO is also going to donate $100 to Cookies for Kids' Cancer for each blog post written in September.
*In 2014, OXO will donate up to $100,000 to Cookies for Kids' Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids' Cancer fund pediatric cancer research.
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