I wanted to make sweets with my favorite kabocha squash. I finally arrived at this recipe after many experiments.If you like, add the kabocha squash skin to the batter.Adjust the baking time according to your oven. When the cookies are browned, they are delicious. Recipe by Mai*Mai

I made this as a snack for my children who don't eat much vegetables. To please my kids, I shaped these cookies rather cute - it's good for Halloween as well.These cookies aren't too sweet so that my kids can have them instead of a meal.Because the batter rises when baked, make sure to draw deep lines with a scraper. This also prevents any cracks. Recipe by flan*

I received a lot of kabocha, so I made these cookies.They will be crispier if you bake them for a second time!!Adjust the amount of sugar to your liking!! I used 30 g. I only used a little sugar because I wanted to bring out the flavour of the kabocha. Recipe by A-chan recipe

Crunchy cookies are nice, but soft, chewy cookies have a somewhat nostalgic taste.If the kabocha is not chilled well enough, the butter will melt, so be careful to chill it thoroughly before mixing. The amount of moisture varies depending on the type of kabocha, so adjust the recipe accordingly. For 12 to 14 cookies. Recipe by Cake to pan no sensei

For more, refer to the October entry of my "Kitchen-Dayori (Kitchen Diary)"http://ameblo.jp/fullmou-diary/entry-11377409697.html (in Japanese)Depending on the variety of kabocha, the dough may become very soft. To make the dough easy to handle when cutting the cookies, allow ample time to chill in the refrigerator. Recipe by fullmou

My mom always baked these when I was growing up. I don't have any idea where the recipe came from. But they are like crack for me. I have to really control myself not to eat half of them while they're coming out of the oven.

These cookies are soft chewy and cake like.Net Carbs 0.9gProtein 1.3gFat 0.9gCalories 31

This is falls version of a chocolate chip cookie. These cookies are moist, chewy and perfect for when you've got leftover pumpkin puree hanging out in your fridge.Recipe adapted from Sallysbakingaddiction.com

My mother found a recipe similar to this years ago. She made a few small changes to make the recipe what it is now. My FAVORITE cookies! People love these things! Even the pumpkin haters out there! :)

tasty pumpkin holiday cookies

I love kabocha squash so I've always wanted to make kabocha squash cookies. I referred to a recipe for snowball cookies that was printed on a packet of powdered sugar. I increased the flour so that the cookies wouldn't fall apart, reduced the sugar to bring out the kabocha squash flavor, and reduced the butter and so forth.✿The kabocha squash reduces in volume a little when it's pureed, so have more ready than you think you'll need, and measure after it's pureed. You can boil or steam it instead of microwaving it. If you microwave it, pour a little water over so the surface won't get hard. ✿You can use margarine, or a 1:1 mix of butter or margarine and shortening, instead of the butter. ✿The reason why I give the cookies a second baking is that by giving them a hard finish, you get more kabocha squash flavor when you crunch on them. Recipe by Sabumochi