This butternut squash cookie recipe, made with brown sugar, raisins, and pecans, has a warm, spicy flavor from cinnamon, nutmeg, ginger, and allspice.
Preheat the oven to 375 degrees F (190 degrees C).
Beat white sugar, brown sugar, and butter together in a large bowl until creamy and fluffy. Beat in eggs, one at a time, beating well after each addition; stir in squash. Set aside.
Sift flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and allspice into a separate bowl; stir into egg mixture until well blended. Stir in pecans and raisins until evenly distributed. Drop spoonfuls of dough 2 inches apart onto baking sheets.
Bake in the preheated oven until edges are golden, 10 to 12 minutes.