• Kabocha squash (seeds removed)150g
• Egg, M size1 (50g)
• Chocolate pen(s) or similar2–3
• ★Butter (unsalted preferred)100g
• ★Salta pinch
• ★Sugar70g
• ★All-purpose (cake) flour200g
• ★Baking powder1/2 tsp

1. 1

   Cut 150g of kabocha squash into bite-sized pieces and place them in a heat-safe container. Microwave for 2–3 minutes until a skewer slides through easily. Remove the skin, transfer to a bowl, and mash into a smooth paste.

2. 2

   In a separate bowl, bring 100g of butter to room temperature and mix with a pinch of salt until smooth. Add 70g of sugar in three additions, mixing well each time. (If using salted butter, omit the salt.)

3. 3

   Beat 1 egg (room temperature) lightly, then add it to the butter mixture in three additions, mixing thoroughly after each addition until no egg is visible.

4. 4

   Add the mashed kabocha paste and mix to combine. Make sure the kabocha has cooled completely before adding, as warm squash can melt the butter.

5. 5

   Sift together 200g of flour and 1/2 tsp of baking powder, then add to the dough and fold with a spatula until no dry flour remains.

6. 6

   Once the dough comes together with a slight sheen, wrap it in plastic wrap and shape it into a thick log about 4–6 cm in diameter. Slight size variations make the cookies look charmingly rustic.

7. 7

   Chill in the freezer for about 10 minutes. Once the outside starts to firm up, use chopsticks to press in from the top and bottom center to create an oval (pumpkin) shape, then return to the freezer to set completely.

8. 8

   After chilling for about 1 hour until fully firm, slice into 7mm-thick rounds with a knife and arrange on a baking sheet. Use a skewer to score pumpkin-rib lines on the surface.

9. 9

   Bake in a preheated oven at 170°C for about 20 minutes, adjusting time as needed based on thickness and size. Once cooled, use chocolate pens to draw faces on the cookies.

10. 10

    When using a chocolate pen, make sure the chocolate is slightly soft so it flows smoothly — if it's too hard, drawing will be difficult.

The key to making the cookies look like little pumpkins is all in the shaping after wrapping in plastic — use chopsticks to press the shape carefully. Note that scored lines that are too shallow may disappear during baking, so press firmly enough. If you have any leftover egg white or whole egg, brush it over the tops before baking for a beautiful glossy finish.

• Calories445 kcal
• Protein6 g
• Fat22 g
• Carbs57 g
• Sodium0.3 g