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Buttercup Squash Cookies

Prepared by: Amy Vance, Nutrition Specialist, University of Missouri Extension
October 15, 2017


Prepared Buttercup Squash Cookies on a plateYield: 25 cookies (serving size: 1 cookie)



  • 3/4 cup firmly packed brown sugar
  • 1/4 cup softened margarine
  • 3/4 cup mashed, cooked squash
  • 1 egg
  • 1¼ cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • Low-fat cooking spray



  1. Preheat oven to 350 degrees.
  2. Cream sugar and margarine at medium speed until light and fluffy. Add mashed squash and egg; beat well.
  3. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add these dry ingredients to squash mixture and mix well.
  4. Drop (2 inches apart) by heaping tablespoons on to cookie sheets with non-stick spray applied. Bake at 350 degrees for 10-15 minutes or until lightly browned and set. Makes 20-25 cake-like cookies. NOTE: You can also pour the batter into a 12x18 cookie sheet with sides (with non-stick spray applied) and bake as a bar cookie. It should take about 15-18 minutes to bake this way.


Nutrition information per serving

Calories: 57

Carbohydrates: 8g

Fiber: 1g

Total Fat: 2g

Cholesterol: 25mg

Protein: 1g

Sodium: 41mg


Recipe source: Adapted from the Snap-Ed Connection-recipe finder


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, October 23, 2017