Biscoff Butternut Squash Oatmeal Cookies

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Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

So I signed up for a neighborhood cookie exchange.  I gotta say, I am really liking this new neighborhood.  There’s a monthly get together of mom’s where I learned how to play Bunco.  At Halloween everyone was sending out Boo-Baskets.  Now we are exchanging cookies.  It’s a very friendly atmosphere.  I am currently testing out new cookie recipes for the exchange.  Since I have been on a butternut squash trend, I thought I’d start there.  I wanted to see what other flavorsI could mix with the squash.  I found some Biscoff, dark chocolate chips, and some quick oats in the pantry.  I am always up for something new.

I’ll admit, I was a little skeptical about the combination of flavors myself.  I was really just winging it.  But hey, I am not going to know if it works, unless I try it.

Butternut squash does have a little bit of sweetness in it when cooked, so I wanted to pair it with something else sweet, but something other than maple syrup.  Thank goodness I had some Biscoff.

The walnuts are optional, but the chocolate chips are not.  You gotta have them.  You can use semi-sweet ones if you like, but I am a dark chocolate kinda gal.

I know it’s not safe to eat raw cookie dough, but I just had to have a nibble.  It smelled so good.

The cookies came out soft and chewy, just like an oatmeal cookie should.  And let me tell ya, Biscoff and butternut squash are fantabulous together.

If you don’t believe me, ask this guy.  He is my picky eater.  He doesn’t eat vegetables and if he doesn’t like the texture of a particular food, he gags on it.  Much to the dismay of the rest of us eating next to him.  He did not however have any problems shoving a whole cookie in his mouth and asking for another one.  If that is not a measure of success, I don’t know what its.

I think my neighbors will be pleased with these Biscoff Butternut Squash Cookies also.  I can’t wait for our cookie exchange.

Biscoff Butternut Squash Cookies

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Keywords: bake dessert snack butternut squash biscoff dark chocolate chips quick oats cookie American fall

Ingredients (36 cookies)

  • 1/2 cup + 2 tablespoons butter, softened
  • 3/4 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1/2 cup butternut squash puree
  • 1/3 cup Biscoff Spread
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground allspice
  • 1/2 teaspoon salt
  • 3 cups quick oats
  • 1 cup dark chocolate chips
  • 1/2 cup chopped walnuts


Preheat oven to 350º F.

In a stand mixer cream together the butter and the sugars on medium speed.

Add eggs, vanilla, butternut squash and Biscoff and mix well.

In a medium bowl combine the flours, baking soda, allspice and salt until well blended, then slowly add to the wet ingredients.

Next add the quick oats and mix on low until all incorporated.

Then add the walnuts and chocolate chips and continue to mix on low until completely incorporated.

With a medium cookie scoop, drop by scoopful onto a greased cookie sheet at least 2 inches apart.

Bake at 350º for 10-12 minutes or until the tops are a golden brown.

Remove from oven and let cool for 2 minutes, then move to a cooling rack to completely cool.

Bet you can’t eat just one!

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