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1
Microwave kabocha and remove the skin.
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2
If you have approximately 40 g, that's generally fine.
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3
Don't throw away the skin, since you'll be using a bit of it later on.
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4
Preheat your oven to 340F/170C.
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5
Add sugar and vegetable oil to the bowl with the kabocha and mix.
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6
You don't have to mix it that thoroughly.
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7
Add the flour and keep on mixing.
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8
Once it looks like this, you've finished your dough.
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9
The pumpkin shape.
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10
Shape into an oval ball.
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11
Press them down a little.
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12
Here we'll use the kabocha skins.
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13
Cut them into triangles and stick them in the heads.
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14
If you can't quite stick them in, it's okay to place them under the dough.
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15
Make a smile for the face.
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16
I recommend using chopsticks for the eyes and a spoon for the mouth.
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17
Once you've made your shapes bake in the oven at 340F/170C for 15 minutes.
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18
And they're done!
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19
I made pumpkins and smiley faces.
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20
For the pumpkins I just use a spoon, no faces.
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21
I really like the lines.
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22
This cookie is more soft than crunchy.
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23
It's not that sweet, so add more sugar if desired.
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24
I also tried making these using sweet potato.
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25
These were also delicious.
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26
You can make these with any leftover boiled kabocha as well.
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27
Put boiled kabocha leftovers to good use.
