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 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

I had extra kabocha squash, so I made cookies with it.You can freeze the dough. If the room is warm when you're making this, the dough may become too soft. If so, refrigerate . Recipe by asapink

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

I made these for Halloween this year.Make the cookie dough as firm and thick as you like. You can adjust the firmness by tweaking the amounts of water and flour used. Feel free to adjust the amount of oil and syrup. You can also make crackers if you replace the sweet ingredients with water or soy milk, make the dough firm and roll it out very thinly. Recipe by Bunineko

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 thought of this recipe as a snack for my kids. They love kabocha, so this easy-to-make recipe works great for us I made the steps as easy as possible, so the kids can help make it.There's nothing really difficult about this. The key is just to make sure the butter and egg are at room temperature, and make sure the mashed kabocha cools before you add it. Feel free to make these drop cookies to your liking! Adding cinnamon would make a great flavor combination! Recipe by Toiroiro

I came up with this recipe where you don't need cookie cutters. You can make lots of them for Halloween parties for kids.When you chop the kabocha squash in a food processor it will be lumpy. I like it this way, though.If it's stringy, please strain it. The cookies won't be very sweet with 80 g of sugar. You will taste the sweetness of the kabocha squash, but kids seem to enjoy a sweeter taste. Recipe by twinflower

I wanted to make a pumpkin color and pumpkin shaped cookie for a gift. I give it to people in a black box with an orange ribbon with a Halloween mood.The shaping process after wrapping in a cellophane wrap will determine the cookie shape either to look like a pumpkin or not so try to press it well to shape.The pumpkin pattern will disappear while baking if the cuts are too shallow.The cookies will look more shiny if you brush the remaining egg white or beaten egg on the surface of the cookies before baking. Recipe by Choco makaron

I received a lot of kabocha so I tried making cookies. And since it was Halloween, I made them in pumpkin shapes with a cute smile.The baking time may depend on the oven used, so please watch carefully to make sure they don't burn. I recommend adding cinnamon if you like. As this dough doesn't stick to your hands easily, it's a great activity to enjoy with your kids. Recipe by Yuyu

I wanted a recipe for Halloween themed cookies that my kids could help me make. I had some leftover okara, so I went ahead and added it into the dough. My kids had a great time cutting them out! A healthy macrobiotic kabocha cookies without egg, sugar, or dairy products.If it's too much trouble to steam the kabocha, you can use kabocha powder instead (they taste best with actual kabocha.) If using powder, you will need to add extra flour to achieve the desired texture. You can make this easy and fun cookie recipe at any time of the year, not just Halloween! Recipe by Bunineko