Crispy Kabocha Squash Cookies

Crispy Kabocha Squash Cookies

Make cookies out of seasonal kabocha squash for the Halloween season.

Ingredients: 15-20 cookies

Boiled kabocha
about 100 g
Cake flour
100 g
Almond flour
20 g
Sugar (Beet sugar)
35-40 g
Adjust the amount of sugar depending on the sweetness of the kabocha
Baking powder
1/2 teaspoon
Canola oil
3 tablespoons
Kabocha seeds for decoration
Same as number as cookies


1. Boil, mash, and cool the kabocha. Strain until smooth if you have the time.
2. Combine the flour ingredients and mix in a circular motion with a whisk.
3. Add the canola oil, and cut in to the mixture with a rubber spatula. Bring the dough together into a ball.
4. Wrap the dough, roll it up into a coil, and let it rest in the freezer.
5. Remove it from the freezer and slice into 5 mm thick pieces. Depending on the water content of the kabocha, it might be difficult to cut with a cookie cutter.
6. Top with kabocha seeds, and bake for 15-20 minutes in an oven preheated to 180℃.
7. Turn them over, and bake again in the oven at 150°C - 160℃.

Story Behind this Recipe

I received a lot of kabocha, so I made these cookies.