Kabocha Oatmeal Cookies

Deliciously unique, Kabocha Oatmeal Cookies combine the sweetness of kabocha squash with the hearty texture of oatmeal, richness of chocolate chunks, nutty aroma of browned butter with a surprising hint of five spice and miso. Yes, you read that right – miso! It has taken me an entire year to perfect this recipe and I’m so excited to finally share this!

The sweetness of the kabocha squash and chocolate chunks go so well with the nuttiness of the oatmeal. But what truly sets these cookies apart is the subtle umami richness from the miso. I think you will like these!

Kabocha is a great base for a creamy sauce. Check out my Kabocha Miso Udon Noodles.

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What are Kabocha Oatmeal Cookies?

In this recipe, I combine unexpected ingredients like sweet kabocha squash, wholesome oatmeal, decadent chocolate chunks, and a subtle hint of miso. It’s cookie that’s both familiar and unique. They are perfectly balanced and irresistible!

Here’s Why You Will Love Kabocha Oatmeal Cookies

• Unforgettable flavour: The combination of all my favourite Asian flavours (miso and five spice) create an unforgettable taste that’s exciting.
• Lovely Texture: These cookies offer a satisfying chewy texture from the oatmeal, complemented by the creamy sweetness of kabocha squash and the melt-in-your-mouth richness of chocolate chunks.
• Pure Comfort: Enjoy this with a cup of tea or hot cocoa on a chilly evening or share them with your friends and family during a cozy gathering. These cookies bring warmth and comfort to any occasion.

Equipment and Tools to Make Kabocha Oatmeal Cookies

Pot: To brown butter

Cutting board and knife: To chop chocolate chunks

Medium/Large bowl: To mix all ingredients together

Measuring spoons and cups: To measure ingredients

Baking sheet with parchment paper

Ingredients

Alright, let’s make our shopping list! To make this recipe, you will need…

Kabocha Squash: Also known as Japanese pumpkin, this is naturally sweet and vibrant orange flesh gives the cookie a smooth and creamy texture.

Old Fashioned Oats: Not only does oatmeal give a wholesome texture to these cookies, but it also adds a boost of fiber.

Chocolate Chunks: What’s a cookie without a little chocolatey goodness?

Five Spice and Ground Ginger: These spices compliment the kabocha squash.

Miso: This Japanese staple might seem like an unexpected addition to cookies but its savoury depth adds a subtle umami undertone.

Butter: Use salted butter. If you don’t have any on hand, use unsalted butter with more miso. I do not recommend using margarine. I brown my butter for a rich, nutty undertone.

Flour, brown sugar, baking soda, egg, vanilla: Other ingredients for a typical cookie.

How to Make Kabocha Oatmeal Cookies

Let’s make this dish!

Prepare the kabocha. Roast or steam the kabocha squash until it’s soft and tender. Once cooled, remove the skin and mash the flesh until smooth. Measure out 1/3 cup. Set aside.

Brown the butter. Melt better in a large, heavy bottom pot over low to medium heat. As it melts, it will start to foam. Stir the butter occasionally to ensure even cooking. It will turn from a pale yellow to a golden hue to a deep amber with small browned bits at the bottom of the pot.

Mix the Dough: In a bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg, vanilla and miso paste. Add dry ingredients – flour, oats, baking soda, cinnamon, five spice, ground ginger – until combined. Fold in pumpkin and chocolate chunks. Do not over mix; you want to see streaks of pumpkin.

Bake the Cookies: Drop 8 spoonfuls of dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie. Bake in a preheated oven at 350°F (175°C) for 8 minutes, rotate trays and bake for another 3 minutes or until the edges are lightly golden. Optional, press additional chocolate chunks into the warm cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Kabocha Oatmeal Cookies Options and Substitutions

Want to mix things up with this recipe? Feel free to…

• Add a touch of natural sweetness and depth of flavour by replacing some of the sugar with maple syrup or honey.
• Elevate the flavour profile with a dash of cinnamon, nutmeg, or pumpkin spice blend for a seasonal twist.
• Add crunch and nuttiness with chopped pecans, walnuts, or almonds.
• Mix in unsweetened coconut flakes for a tropical flair.
• Swap milk chocolate for dark chocolate chunks or chips for a more intense cocoa flavour.
• If miso is unavailable, substitute with a small amount of soy sauce to impart a similar umami depth.
• Substitute kabocha with roasted pumpkin or sweet potato puree for a similar taste and texture.
• Press additional chocolate chunks into the cookie as soon as they come out of the oven.

Storage and Reheating Tips

Storage: The Kabocha Oatmeal Cookies keep well in an air tight container at room temperature for up to three days.

Freezing: Kabocha Oatmeal Cookies freeze exceptionally well, allowing you to enjoy them weeks or even months later. Place completely cooled cookies in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Label the container with the date and type of cookies. When ready to enjoy, simply thaw the cookies in the refrigerator or at room temperature before serving.

Make Ahead Options

You can roast or steam the kabocha squash until it’s tender and can be easily pierced with a fork. Remove the skin and seeds, then mash the flesh until smooth using a fork or potato masher. You can do this 3 days prior to baking the cookies.

Recipe Tips

Choose a kabocha squash that feels heavy for its size and has a deep green color with a few patches of orange. Look for firm, unblemished skin, indicating freshness and ripeness.

For any type of baking, level off dry ingredients in measuring cups using a straight edge to avoid packing too much into the cup.

Preheat your oven to 350F to ensure even baking and consistent results.

Be cautious not to let the browned butter go too far, as it can quickly turn from browned to burnt.

Frequently Asked Questions

What does Kabocha Oatmeal Cookies taste like? Deliciously unique, Kabocha Oatmeal Cookies combine the sweetness of kabocha squash with the hearty texture of oatmeal, richness of chocolate chunks, nutty aroma of browned butter with a surprising hint of five spice and miso.

What does kabocha taste like? Known as Japanese pumpkin in North America, it is a cross between a pumpkin and sweet potato. It has a sweet and slightly nutty flavour. Full of vitamins, it is very healthy and hearty for you. Kabocha is creamy which is great to make Kabocha Miso Udon Noodles.

Is the skin edible on the kabocha? Yes, it is absolutely edible! The skin softens up as it cooks. However, since we are pureeing the pumpkin, I cut off the skin for this recipe. Otherwise, it will have dark green specks in the cookie.

What does brown butter do to cookies? When butter is heated until it reaches a deep golden brown color, it undergoes a process called browning, which gives it a rich, nutty aroma and flavour to the butter and results in chewier and more tender crumb.

Hungry for More Asian Dessert Recipes?

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Lastly, if you make my Kabocha Oatmeal Cookies be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.