Happy Sunday everyone! It’s raining here in LA today and we are loving every drop. We’re going to keep this post short and simple and get right to the cookies. Introducing… Butternut Squash Snickerdoodles! Rolled in cinnamon-sugar, and baked with fresh nutmeg, ginger, and more cinnamon, these sweet treats are soft, pillowy, and dangerously delicious, especially warm from the oven! Enjoy the rest of your weekend and happy baking! xo Ryan and Adam

Butternut Squash Snickerdoodles
Makes about 12 to 15 cookies

For the butternut squash purée:
1 butternut squash

For the cookies:
1 3/4 cups (210 g) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 + 1/8 teaspoon salt
1/2 cup (113 g / one stick) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (107 g) brown sugar
1 egg
1/2 cup (120 g) butternut squash purée (see note)
1 teaspoon vanilla extract

For the coating:
1/4 cup (50 g) granulated sugar
1 teaspoon ground cinnamon

To make the butternut squash purée:
Preheat oven to 425°F/218°C, and line a baking sheet with parchment, foil, or a silicone baking mat. Peel the squash, cut it in half vertically, and use a spoon to scoop out and discard the seeds and pulp. Lay the squash halves cut side down on the prepared baking sheet, and bake until completely tender when pierced with a knife, about 60 minutes. Let rest until cool enough to handle, about 10 minutes, then break into large chunks with your hands and transfer to a blender or food processor. Blend until smooth. Use immediately, or transfer to a sealed container in the fridge for up to a week.

To make the cookies:
In a medium bowl, sift together the flour, cinnamon, nutmeg, ginger, cream of tartar, baking soda, and salt. Whisk until blended, then set aside.

In a large bowl, combine the room-temperature butter, granulated sugar, and brown sugar. Use an electric mixer or a whisk to blend until the mixture is light and fluffy. Add the egg, and mix until blended. Add the squash purée and vanilla, and mix until smooth. Add the flour mixture, and mix just until blended and no streaks of flour remain. Cover the bowl and chill in the refrigerator for at least 30 minutes, or up to 24 hours.

When ready to bake, preheat the oven to 350°F/177°C and line a baking sheet with parchment or a silicone baking mat. Arrange the oven rack in the middle of the oven. In a small wide bowl, combine the sugar and cinnamon for the coating and stir until evenly mixed.

Remove the dough from the fridge and uncover the bowl. Using slightly wet hands, roll the dough into 1 1/2-inch balls—note that the dough will be quite soft and somewhat sticky. To minimize sticking, work quickly and re-wet the palms of your hands as needed. After rolling each ball, drop it into the bowl of cinnamon-sugar, rolling it around to coat it evenly in the sugar mixture. Place the balls on the prepared baking sheet, leaving about 2 inches between each one. Repeat until the sheet is filled.

Bake for 10 to 12 minutes, until the edges of the cookies are dry, and the centers appear set and no longer wet. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely. The cookies are best on the day they are made, but once cool they can be stored in a sealed container at room temperature for up to 3 days.

note:
— If desired, you can substitute 1/2 cup(120 g) canned pumpkin purée for the roasted butternut squash purée.
— Leftover squash purée can be used in recipes that call for pumpkin purée, as the flavor is very similar.