Kabocha Squash Halloween Cookies – a delicious recipe with squash, White flour, Sugar, Egg yolk, Butter, Baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Remove the skin and seeds from the kabocha, slice into 3 cm cubes, microwave until tender, then mash.
2
In a bowl, whip the butter (brought to room temperature) until it reaches a cream-like consistency.
3
Mix in the sugar one half at a time.
4
Mix in the egg yolk, then combine with the kabocha.
5
Add the flour and baking powder (sifted together) and briskly fold in with a rubber spatula until the dry ingredients are well-incorporated.
6
Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours (See the Helpful Hints).
7
Roll out the dough to about a 5 mm thickness, then cut out the cookies.
8
Bake for 15 to 20 minutes until golden brown at 340F/170C.
9
When the cookies cool down, use a chocolate decorating pen to make the faces, then serve.
612
kcal
Calories
31
g
Fat
74
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 150 grams Kabocha squash, 200 grams White flour, 80 grams Sugar, 1 Egg yolk, and more.
Yes, Kabocha Squash Halloween Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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