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Vegan Kabocha Squash Cookies
Add these Kabocha Squash Cookies to your fall dessert collection! They’re crispy, delicious, and easy to make. Plus, they’re vegan! You won’t be able to stop eating them!
Looking for simple kabocha dishes? Try these 16 easy kabocha recipes!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these Kabocha Squash Cookies:
How To Make Kabocha Squash Cookies: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Steam the kabocha squash and mash it until smooth.
Step 2
Mix in the sugar, oil, salt, and vanilla extract until well combined.
Step 3
Add the cake flour and almond flour to form the dough.
Step 4
Roll out the dough, cut into shapes with a cookie cutter, and bake at 160°C (320°F).
Let the cookies cool on a wire rack, and enjoy their crunchy kabocha flavor! For storage, transfer them to a container. They’ll keep at room temperature for up to a week.
Dive Deeper into Cooking Kabocha!
To learn more about kabocha, you can explore these articles:
Grab Your Kabocha eBook!
Easy and Tasty Kabocha Recipes
Discover everything about cooking with kabocha squash and delicious recipes in one handy ebook!
More Kabocha Squash Recipes You Will Love
Leave a Rating!
I hope you enjoy these Kabocha Squash Cookies! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Vegan Kabocha Squash Cookies (Japanese Pumpkin Recipe)
Equipment
- Large mixing bowl
- Silicone mat, or cooking sheet
Ingredients
Instructions
- Preheat the Oven: Set your oven to 160°C (320°F).
- Cook the Kabocha: Cut the kabocha into small pieces and steam or boil until tender.
- Mash the Kabocha: Remove the skin and mash the kabocha in a bowl until smooth to make a puree.
- Prepare the Dough: Add sugar, oil, and vanilla extract to the mashed kabocha and mix until well combined. Sift cake flour and almond flour into the bowl, then mix until a dough forms.
- Shape the Cookies: Roll out the dough and use a cookie cutter to cut into shapes. Top each cookie with a pumpkin seed.
- Bake: Place the cookies on a baking tray lined with a silicone mat. Bake for 20 minutes at 160°C (320°F).
Video
Notes
- You can also boil or microwave the kabocha instead of steaming it.
- I recommend using a silicone mat for baking to get a crispier texture.
- Add a pinch of cinnamon or nutmeg to enhance the cozy fall flavors.
- 1 cup: 240ml
Nutrition
This nutritional information is estimated and provided for general reference only.
Hello Juri,
Thank you for your delicate and tasty recipe and beautiful website. I made your biscuits tonight once my children were asleep. It is such an easy recipe. I had to add about 1/2 cup more of almond flour (I used superfine), & perhaps I should have used more AP flour as well… I’m unsure of why but perhaps because of the weather at present (rain & freezing rain). I did like the delicate flavour and I am certain my children will also.
Thank you!
Caroline
Hi Caroline, Thanks for your nice comment! I’m not sure what happened to your cookies and sorry to hear that you had to tweak the amount… I’m going to improve this recipe. Anyway thanks for letting me know!!
Hi Erin, sorry about your cookies. I just add US unit button. Flour conversion doesn’t seem right but others should be ok. Hope you can try the recipe again and works good!
hi, am allergic to almonds… what can i substitute it?
Hi, It won’t be as crunchy as almond flour, but you can substitute it with corn starch or regular flour. If you are not allergic to other nuts flour, such as cashew nut flour or hazelnut flour, you can also use them. I hope it helps!