Vegan Kabocha Squash Cookies (Japanese Pumpkin Recipe)
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!
Equipment
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).
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
Video
Nutrition
Serving: 1cookieCalories: 39kcalCarbohydrates: 3.4g
This nutritional information is estimated and provided for general reference only.