Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-4 minutes.
Add Egg and Butternut Squash: Beat in the egg and vanilla extract until fully incorporated. Then, mix in the pureed butternut squash until the mixture is smooth.
Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you are adding nuts, fold them in at this stage.
Shape and Bake: Drop tablespoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly browned.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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