Fall

Harvest Squash Chocolate Chip Cakey Cookies

October 23, 2010
Author Notes

Butternut squash is so versatile and crosses the sweet and savory lines equally. This recipe was born out of an over abundance of roasted squash puree (that I had the idea to roast with a sprinkling of sugar....not salt), They bake up into cake like cookies and make a fabulous breakfast on the run besides also being wonderful sandwiched around creamy ice cream. - testkitchenette —testkitchenette

Test Kitchen Notes

I wholeheartedly recommend this recipe! These little cookies taste wonderful and have a great light cakey texture. I was surprised at how light they were when I bit into one. The directions are dead-on accurate. It took a while for the butter and maple syrup to completely combine into a fluffy consistency, but it was worth it. And my house smelled so wonderful while they were baking. I could see adding a little cardamom to the mix, but these are great just the way they are too. The biggest problem now is we can’t stop eating them! - ChezSuzanne —The Editors

  • Makes a bunch of cookies
Ingredients
  • 1 cup butter, softened
  • 3/4 cup maple syrup
  • 1 cup butternut squash puree (I roasted chunks of butternut squash tossed with some sugar in the oven and pureed them)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour/whole wheat pastry flour/all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi sweet or dark chocolate chips
  • 1 cup almonds (or the nut of your choice), toasted and chopped
  • 1 cup melted chocolate (optional)...for dipping or drizzling
In This Recipe
Directions
  1. Preheat oven to 375F
  2. In a large mixing bowl, cream butter and maple syrup till smooth and fluffy. Add squash puree, egg, vanilla, and mix until blended.
  3. Sift together flour, cinnamon, baking powder, baking soda, and salt in another bowl. Add to wet ingredients and stir to combine all ingredients. It will be a soft batter.
  4. Stir in the chocolate chips and chopped almonds.
  5. Drop by small ice cream scoop (generous tablespoon) onto a baking sheet lined with parchment or a silicone sheet. Bake for 10-15 minutes, until toothpick comes out almost clean.
  6. Cool. Drizzle or dip in additional melted chocolate if you'd like.

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