Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

Mix the mashed butternut squash puree, eggs, almond butter, pure maple syrup, vanilla extract, and ginger together in a mixing bowl until the wet ingredients are well combined. Note: If your almond butter has been sitting in the refrigerator or you keep your house cool, microwave it for 20-30 seconds or until it is easy to stir.

Add the oats, cinnamon, and sea salt (dry ingredients) and mix well until well combined. The dough will appear very sticky. This is normal.

Use a cookie scoop or a large spoon to drop mounds of cookie dough onto the prepared cookie sheet. The dough will not spread very much and will remain about the same shape throughout the baking process.

Bake for 10-15 minutes, or until the edges are slightly golden brown. The exact baking time depends on the size of cookies you’re making. Smaller cookies require about 10-11 minutes, and larger cookies need 12-15 minutes.

Allow the cookies to cool for at least 10 minutes on the cookie sheet before serving.