Vegan Kabocha Squash Cookies

4.75 from 4 votes
Leave a Review!
30 minutes
Servings 40 pieces
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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!

Japanese Kabocha Squash Cookies(Vegan)

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

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Why You Will Love This Recipe 

  • You will enjoy the natural sweetness of kabocha squash.
  • These cookies are dairy-free, perfect for a vegan diet.
  • This recipe is a breeze with just one bowl, making cleanup easy.

Kabocha

Kabocha, also known as Japanese pumpkin, is a winter squash commonly used in Japanese cooking. It has a dark green outer skin and bright orange flesh that’s sweet and starchy. It’s a delicious vegetable for making creamy soups, roasting, and frying.

Recipe Ingredients

You’ll need the following ingredients to make these Kabocha Squash Cookies:

Ingredients for Japanese Kabocha Squash Cookies(Vegan)
  • Kabocha: Choose a kabocha with bright orange flesh and a good amount of pulp and seeds. If you’re unsure how to cut it, check out our guide, “How to cut a Kabocha squash.”
  • Vegetable Oil: Use any neutral oil. For a richer flavor, you can substitute with coconut oil or vegan butter.
  • Cake Flour: Cake flour is preferred for its low gluten content, but all-purpose or pastry flour will also work.
  • Almond Flour: This recipe calls for blanched almond flour, though unblanched can be used—it may add a stronger almond flavor.

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.

How to make kabocha cookies.

Step 1

Steam the kabocha squash and mash it until smooth.

How to make kabocha cookies.

Step 2

Mix in the sugar, oil, salt, and vanilla extract until well combined.

How to make kabocha cookies.

Step 3

Add the cake flour and almond flour to form the dough.

How to make kabocha cookies.

Step 4

Roll out the dough, cut into shapes with a cookie cutter, and bake at 160°C (320°F).

Japanese Kabocha Squash Cookies(Vegan)

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.

Recipe Tips

  • 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.

Dive Deeper into Cooking Kabocha!

sliced of kabocha squash.

To learn more about kabocha, you can explore these articles:

Grab Your Kabocha eBook!

Kabocha ebook cover image.

Easy and Tasty Kabocha Recipes

vegan kabocha squash cookies

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)

4.75 from 4 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 40 pieces
Author: Juri Austin
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!
Japanese Kabocha Squash Cookies(Vegan)
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Save This Recipe!

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Equipment

  • Large mixing bowl
  • Silicone mat, or cooking sheet

Ingredients
  

  • ¼ cup Kabocha, 30g
  • 4 Tbsp Sugar
  • Tbsp Vegetable Oil
  • a pinch of Salt
  • ½ tsp Vanilla Extract
  • ¾ cup Cake Flour
  • 1 cup Almond Flour
  • Pumpkin Seeds, for topping

Instructions
 

  1. Preheat the Oven: Set your oven to 160°C (320°F).
  2. Cook the Kabocha: Cut the kabocha into small pieces and steam or boil until tender.
  3. Mash the Kabocha: Remove the skin and mash the kabocha in a bowl until smooth to make a puree.
  4. 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.
  5. Shape the Cookies: Roll out the dough and use a cookie cutter to cut into shapes. Top each cookie with a pumpkin seed.
  6. Bake: Place the cookies on a baking tray lined with a silicone mat. Bake for 20 minutes at 160°C (320°F).

Video

YouTube 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

Serving: 1cookieCalories: 39kcalCarbohydrates: 3.4g

This nutritional information is estimated and provided for general reference only.

Course: Desserts
Cuisine: Japanese
Keyword: kabocha squash cookies

Did You Make This Recipe?

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Juri Austin wearing denim kimono and holding bento box.

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

4.75 from 4 votes (3 ratings without comment)

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5 Comments

  1. 4 stars
    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

    1. 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!!

  2. 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!

    1. 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!