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A hand holding a dairy free butternut squash molasses cookie.

Butternut Squash Molasses Cookies

These butternut squash cookies are soft, fluffy, and lightly spiced with the flavors of molasses, cinnamon, ginger, and cloves. Vegan-friendly and perfect for fall baking!
Course Dessert
Cuisine American
Keyword butternut squash molasses cookies, dairy free
Prep Time 15 minutes
Cook Time 15 minutes
Servings 28 cookies
Calories 94 kcal
Author Dairy Free for Baby

Ingredients

  • ¾ cup granulated sugar (vegan if needed; see notes)
  • ½ cup dairy-free butter, softened (1 stick; see notes)
  • ⅓ cup butternut squash puree (see notes)
  • ¼ cup molasses (vegan if needed; see notes)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the sugar and dairy-free butter using a stand mixer or hand mixer.
  3. Add the butternut squash puree, molasses, and vanilla extract, and mix together again until all ingredients are well combined.
  4. In a separate mixing bowl, combine the flour, cinnamon, ginger, cloves, baking soda, and salt. Stir well.
  5. Add the dry ingredients to the wet ingredients and stir until just combined.
  6. Using a 1 ½ tablespoon cookie scoop (or a regular heaping tablespoon), portion out the dough onto the parchment-lined baking sheets. Bake at 350 degrees F for 9-11 minutes, or until cookies are turning a light golden brown at the edges. Let cool on the pan, then enjoy.

Recipe Notes

  • I recommend Country Crock plant butter sticks for this recipe (either the ones with avocado oil or the salted baking sticks). The dairy-free butter should be softened but not melted. If you are not dairy-free or vegan, you can use regular butter. 
  • If you are strictly vegan, please note you’ll want to choose organic sugar and organic molasses to ensure the sugar production did not use any bone char filtering.
  • If you do not yet have butternut squash puree on hand, this can be made by roasting the butternut squash halves and then pureeing in the food processor or mashing well by hand. Cut the squash in half, scoop out the seeds, drizzle with a little olive oil, and place cut side down on a baking sheet. Roast at 400 degrees F for about 45 minutes, until the squash is tender. Puree once it has cooled a bit.
  • The spread of these cookies can vary a bit based on the moisture of the squash puree. They may either retain a fluffy circular look, or may spread like normal cookies. Either way they will be delicious.

Nutrition analysis (approximate per cookie): 94 calories, 3 g fat, 1.5 g saturated fat, 120 mg sodium, 15 g carbohydrate, 0.5 g fiber, 7.5 g sugar, 1 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 4%, Potassium: 2%