Squash or Pumpkin Cookies Recipe

The Blue Kuri squash in the garden grew to a decent size and came out very lovely this past summer. Compared to the Uchiki Kuri grown last year, it had a more mild, savoury taste. The Uchiki Kuri had a very powerful sweet taste that was evident after roasting. The Blue Kuri squash would go well in stews, and also cookies. It’s mild flavor paired well with the sugar in the recipe, lending to a soft, savoury taste. You can use other squash in this recipe, including pumpkins, like sugar pumpkins. We included homemade puree directions but canned squash/pumpkin will be fine as well.

Prep Time: 20 minutes (1 hour 20 minutes if you chill cookie dough)

Cooking Time: 10-13 minutes per batch

Servings: Approx. 40 cookies

If making homemade puree, prep time will be an additional 1.25 hours to account for making the puree


  • 2.5 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. to 1 tsp. cinnamon (More if you really like cinnamon)
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla powder (or 1 tsp. vanilla extract)
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 1 cup pureed squash or pumpkin
  • 1 egg


  • Measuring cup(s)/spoons
  • Sturdy wooden spoon
  • Mixing bowls 1-2
  • Cookie sheet with silicon lining or oven-safe parchment paper

Equipment if making puree:

  • Cookie/baking sheet lined with oven-safe paper
  • Cookie/Ice cream scooper (Optional but handy)
  • Sharp knife
  • Cutting board
  • Spoon
  • Food processor
  • A plate
  1. If making puree: Heat the oven to 375F. Cut the squash or pumpkin in half on a cutting board with a sharp knife. Take care to cut. One way to cut is to slice away from the stem through the middle of the squash or pumpkin. Remove the seeds and strings with a spoon, scraping it away. Place the halves cut side down on a lined cookie sheet and bake for 45 minutes to 1 hour. After the cooking, let it cool slightly enough to handle.
  2. If you’re using a kuri or kabocha squash, you can keep the skin while pureeing if you desire. For pumpkins and other squash, scoop out the flesh with a spoon into a food processor. Blend until smooth, a few minutes, then use 1 cup in the recipe or store in the fridge for up to a week.
  3. Making the squash cookies: Preheat the oven to 375F. Line a cookie sheet with a baking sheet or oven-safe parchment paper.
  4. Mix the flour, baking soda and baking powder, cinnamon, nutmeg, salt, vanilla powder, and sugar in a bowl. Combine until well-mixed. Make a small well in the center. Add the butter, pureed squash or pumpkin, and beaten egg. Mix with the dry ingredients well. If it’s hot in your house, cool the cookies in the fridge for 1 hour.
  5. Scoop out 1 Tbsp. size rounds of dough and line on the baking sheet. The cookies won’t spread much so you can place them somewhat close together. Bake at 375F for 10-13 minutes. They’ll puff up and be golden brown on the bottom. Cool on the sheet for a couple minutes before transferring to a plate. Goes well with milk or possibly coffee.

Leave a Reply

Your email address will not be published.