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Translated and adapted from パンプキンクッキー on esweets.net
December is still kabocha season for Japan, and for me, it’s holiday-cut-out-cookie season. These are probably the easiest cut-out pumpkin/kabocha cookies I’ve ever made: four ingredients, no icing, and no refrigeration required for the dough. Since there isn’t much sugar, the flavor isn’t terribly sweet, which is a nice change of pace.
You will need a rolling pin (麺棒 めん棒 menbou) and a clean, flat surface like a cutting board to roll out the cookies.
Star-shaped kabocha cookies; the speckles are from the kabocha peel.
I used a star-shaped cookie cutter for that generic-winter-holiday feel, but you can also use this next Halloween! If you want the pumpkin cookies to be shaped like pumpkins but can’t find a pumpkin-shaped cookie cutter, buy an apple-shaped cookie cutter and lightly draw the segments of the pumpkin on with a knife.
Makes 16 apple-shaped cookies or about 40 small stars.
Click for the recipe
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