Easy Acorn Squash Chocolate Chip Cookies Recipe

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Everyone’s heard of pumpkin chocolate chip cookies, but have you tried acorn squash instead? These acorn squash chocolate chip cookies are the perfect fall treat. Skip the pumpkin and try acorn squash for a sweet, nutty, and chocolatey confection that will become your new autumn staple.

Why You Should Try Acorn Squash Chocolate Chip Cookies

Acorn squash puree provides the perfect amount of moisture to the recipe. Unlike liquid fats like oil, the squash provides moisture in the form of a thick, starchy pulp. This helps the cookies retain a super soft texture even after they’ve cooled completely. When you swap some of the traditional fat or egg out for the squash, you prevent the cookies from drying out or becoming cakey—you get pure, satisfying chewiness every time.

Many vegetables can overpower the flavor of a baked good, but acorn squash offers a far more delicate and nutty sweetness. It simply blends into the background, amplifying the classic taste of brown sugar, vanilla, and, most importantly, the rich chocolate chips. It’s just enough flavor to make your cookies feel like fall.

While these are still an undeniable treat, using acorn squash means every bite comes with a bonus dose of vitamins A and C, and fiber. It’s an easy way to sneak a bit of extra nutrition into a beloved dessert, making it the perfect mostly guilt-free indulgence for the season.

Ingredients

• 2 1/2 c. flour
• 2 tsp baking soda
• 1 c. oats
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 c. brown sugar
• 1/2 c. granulated sugar
• 3/4 c. butter, softened
• 1 egg
• 1/2 c. yogurt
• 2 c. acorn squash puree
• 8 oz chocolate chips

How to Bake Perfect Acorn Squash Chocolate Chip Cookie

Bake and puree the squash. See my post on How to Make Acorn Squash Puree for step-by-step instructions.

Preheat oven to 350ºF, 180ºC.

Mix the dry ingredients in a bowl and set aside.

Combine the sugar and butter in a stand mixer. Cream the butter and sugar together. If you don’t have a stand mixer a hand mixer will work well, too.

Add the egg and beat thoroughly.

Add yogurt and acorn squash puree, mix until fully incorporated.

Add the dry ingredients and mix only until just combined. Do not overmix or the cookies will be more breadlike than cookie.

Add chocolate chips and fold into the batter.

Place in the fridge for 20 minutes, or up to 3 days.

Scoop in Tablespoon amounts onto a parchment lined baking sheet. The parchment is optional but makes clean up easier.

Bake for 12 minutes, until just slightly browned on the bottom.

FAQs and Baking Tips for Your Fall Cookies

Can I Use Canned Pumpkin Instead of Acorn Squash?

Yes, you absolutely can! Canned pumpkin purée is the most common substitute for acorn squash, and it will produce a very similar soft and moist cookie. Just ensure you are using 100% pumpkin purée and not pumpkin pie filling. The only difference you might notice is a slight variation in the final flavor, as acorn squash tends to be a bit milder and less fibrous than canned pumpkin.

Do I Need to Drain the Acorn Squash Puree?

This is the single most important tip for cookie success! Yes, you must drain the purée. Acorn squash naturally holds a lot of water. If you skip this step, the excess liquid will turn your cookie dough into a wetter batter, resulting in cakey cookies instead of the desirable soft and chewy texture. To drain it, place the purée in a fine-mesh sieve lined with a paper towel and let it sit for at least 30 minutes, gently pressing down to release the liquid before measuring.

How to Store Leftover Acorn Squash Chocolate Chip Cookies

Once your cookies are completely cooled, store them in an airtight container at room temperature. They will retain their wonderful softness for up to 5 days. For long-term storage, you can freeze the baked cookies for up to 3 months. Just be sure to thaw them completely at room temperature before serving.

Making Dough Ahead: Tips for Chilling the Dough

Chilling the cookie dough is highly recommended! Placing the dough in the refrigerator for at least 20 minutes (or up to 72 hours) allows the flour to fully hydrate and the flavors to deepen. This process also ensures your cookies spread less in the oven, giving you thicker, chewier acorn squash cookies. Simply scoop your dough balls onto a baking sheet, cover tightly with plastic wrap, and bake when you are ready.

Acorn Squash Chocolate Chip Cookies

Yield: 36 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

These are the softest, chewiest chocolate chip cookies you will ever bake! The secret is roasted acorn squash puree, which keeps them incredibly moist and perfectly textured, even days later.

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Ingredients

• 2 1/2 c. flour
• 2 tsp baking soda
• 1 c. oats
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 c. brown sugar
• 1/2 c. granulated sugar
• 3/4 c. butter, softened
• 1 egg
• 1/2 c. yogurt
• 2 c. acorn squash puree
• 8 oz chocolate chips

Instructions

1. Preheat oven to 350ºF, 180ºC.
2. Mix the dry ingredients in a bowl and set aside.
3. Combine the sugar and butter in a stand mixer. Cream the butter and sugar together. If you don't have a stand mixer a hand mixer will work well, too.
4. Add the egg and beat thoroughly.
5. Add yogurt and acorn squash puree, mix until fully incorporated.
6. Add the dry ingredients and mix only until just combined. Do not overmix or the cookies will be more breadlike than cookie.
7. Add chocolate chips and fold into the batter.
8. Place in the fridge for 20 minutes, or up to 3 days.
9. Scoop in Tablespoon amounts onto a parchment lined baking sheet. The parchment is optional but makes clean up easier.
10. Bake for 12 minutes, until just slightly browned on the bottom.

Other Delicious Fall Recipes to Try:

Apple Crisp Cheesecake

Sourdough Discard Butternut Squash Bread

Pumpkin Bread with Apple Cider