Ingredients
30
30 servings
- •0.5 cup butter, softened
- •0.75 cup white sugar
- •0.75 cup packed brown sugar
- •2 eggs
- •1.5 cups mashed, cooked butternut squash
- •2.5 cups all-purpose flour
- •1 teaspoon baking soda
- •2 teaspoons ground cinnamon
- •0.5 teaspoon salt
- •0.5 teaspoon ground nutmeg
- •0.25 teaspoon ground ginger
- •1 cup raisins
- •1.5 cups chopped pecans
- •0.25 teaspoon ground allspice
- •2.5 teaspoons baking powder
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
Nutritional Facts
Per 30 servings
- Calories: 171
- Carbohydrate: 24g
- Fat: 8g
- Fiber: 1g
- Protein: 2g
- Sugar: 14g
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