I made these for Halloween and wrote a blog about it here. I had some left over butternut squash and the other ingredients from the last time I made these, but I didn’t have any eggs.
Decided to make them anyway and I also added pumpkin purée this time and they turned out really good. They were super soft (like a cake cookie) and packed with LOTS of flavor. They would actually be great for Thanksgiving and Christmas dessert.
This was just a quick, mini late night update post on a recipe I tried. It was so delicious when it was revamped, that I just had to share. You should definitely try it. I was so excited to share this with you so I wrote this entire blog from my phone lol. Let me know if you try the vegan friendly version.