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Public Health - Seattle & King County

Acorn Squash Cookies
(makes 24 cookies)
Reprinted with permission by: © 2004 Connie Evers

Ingredients:

  • 3/4 cup firmly packed brown sugar
  • 1/4 cup margarine, softened
  • 3/4 cup mashed, cooked acorn squash
  • 1 egg
  • 1 1/4 cups whole wheat flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp. nutmeg
  • Lowfat cooking spray

Directions:

  1. Preheat oven to 350º.
  2. Cream sugar and margarine at medium speed until light and fluffy.
  3. Add mashed squash and egg; beat well.
  4. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg. Then add dry ingredients to the squash mixture, mixing well.
  5. Drop dough by heaping tablespoonfuls 2 inches apart onto cookie sheets sprayed with cooking spray.
  6. Bake at 350º for 15-18 minutes. Makes 20-25 cake-like cookies.
TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1 cookie (28 g)
Servings Per Recipe: 24
Amount per serving
Calories 101
Calories from fat 53
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 118 mg
Total Carbohydrates 12 g
Dietary Fiber 1 g
Sugars 7 g
Protein 1 g
Vitamin A 10%
Vitamin C 0%
Calcium 2%
Iron 2%