Pumpkin season and Halloween is here, yes yes yes. Around fall I always see the pumpkin and butternut squash at the market, I can’t resist buying some. It is healthy and super delicious if you just simply bake it in the oven.
Pumpkin and butternut squash also can be good ingredients in salads and many cakes. Mainly I prepare soup or cakes from it, always tasty 🙂
In this cookie, the taste of butternut squash isn’t that dominant, but it has a special flavour with the spices. The scent with the cinnamon and clove reminds me to Christmas.
About butternut squash
Butternut squash is a type of winter squash, which is primary food source of alpha-carotene and beta-carotene. The flesh is full of vitamins A, potassium and fibre.
Alpha-carotene and beta-carotene are retinoid forms of vitamin A with antioxidant and anti-inflammatory properties. Beta-carotene is the antioxidant that gives certain fruits and vegetables, like squash, their bright orange pigment.
Vitamin A is needed for healthier hair and skin.
Potassium is good for lowering and preventing high blood pressure, decreases the risk of heart disease.
Fibre may decrease inflammation and improve immune function. Vitamin C and beta-carotene can help boost immunity too.
Tips and tricks before starting
All of the dairy ingredients should be at room temperature, so make sure to take them out from the fridge 1-2 hours before starting. This way the diaries combine better, become smoother and will help to get the perfect texture and taste.
I added freshly baked pumpkins for the perfect taste. Bake the pumpkin slices in the oven (oh it smells so good :)) Remove the skin and mash the flesh with a fork.
Preparation time: 30 min
Baking time: 15 min
Ingredients for 30 cookies:
- 1 cup (125 g) whole grain flour
- 1 cup (125 g) plain flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0,5 teaspoon ground ginger
- 0,5 teaspoon ground nutmeg
- 0,5 teaspoon ground clove
- 0,5 teaspoon salt
- 1,5 cups (150g) old-fashioned rolled oats
- 200g unsalted butter, room temperature
- 3 tablespoons honey
- 0,75 cup (150g) brown sugar
- 1 egg yolk
- 200g butternut squash puree from baked butternut squash
- 2 teaspoons pure vanilla extract
- 1,5 cups (270g) semi-sweet chocolate chips
How to make the cookies?
Preheat the oven to 175 ºC (350 ºF). Line a baking tray with parchment paper and set aside.
Measure and whisk the dry ingredients (flour, baking soda, cinnamon, ginger, nutmeg, cloves, salt) in a bowl.
In another bowl beat the brown sugar with the room temperature butter. Add the egg yolk, honey, vanilla extract and pumpkin puree and whisk until fully combined. Add the dry ingredients, oats and finally the chocolate chips.
Place about 1,5 tablespoons mixture onto baking sheet and form rounded shapes. The cookies should be few centimetres from each other because they will grow a bit inside the oven.
Bake for 15 minutes.
Remove the tray from the oven and leave them cool down before replacing to another tray.
The last step is enjoying the cookies 🙂 Bake it and let me know your opinion. In case you post it on social media, don’t forget to use my hashtag: #alizswonderland.
Pin the photo to have the recipe on your Pinterest board!
How did you like it? Are you also a butternut squash fan?
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