Moist Sweet Pumpkin Chocolate Chip Cookies
Home-baked cookies made with kabocha squash filling for a moist texture and gentle sweetness.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Thanks to the moisture from the kabocha squash, you can enjoy a texture that is crisp on the outside and soft and moist on the inside. They bake easily not only in the oven but also over low heat in a frying pan, making them a hassle-free snack to whip up.
- Servings
- about 4–5 servings
- Cook time
- 20 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
- Butter50 g (4 tbsp)
- Brown sugar50 g (4 tbsp)
- Egg1
- Cake flour150 g (1 1/2 cups)
- Baking powder1/2 tsp
- Salt1/4 tsp
- Kabocha squash filling100 g
- Chocolate chips50 g (1/3 cup)
- Leave the butter and egg at room temperature for at least 1-2 hours.
- Combine the cake flour, baking powder, and salt, then sift together 2-3 times.
- Instead of butter, you can also substitute an equal amount of cooking oil such as olive oil or grapeseed oil.
- The amount of sugar is mildly sweet, so if you like it sweeter, add about 1 tbsp more.
Steps
1. Whisk the room-temperature softened butter until smooth.
2. Add the brown sugar (or white sugar) in 2-3 batches, whisking to dissolve it.
(The amount of sugar is mildly sweet, so if you like it sweeter, add about 1 tbsp more; you can also substitute an equal amount of cooking oil such as olive oil or grapeseed oil instead of butter.)
3. Add the egg and mix until pale in color.
4. Add the kabocha squash and mix evenly.
5. Add the flour and chocolate chips...
6. Rather than rubbing the dough, mix it well with a cutting motion.
7. The dough is somewhat sticky, so it is difficult to shape by hand.
Use a spoon or fork to place the dough on the baking sheet and flatten it into shape.
You can tap it with a spoon to make the surface smooth, or leave it rough.
8. Bake in a preheated oven at 180°C for around 20 minutes.
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9. Scoop the dough onto a frying pan, shape it, and then turn on the heat.
When baking in a frying pan, you must cook over very low heat so that the inside cooks through properly.
10. If controlling the heat is difficult, it helps to stack another burner grate on top.
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11. Cover with a lid, and once the bottom is baked golden brown, flip them over.
Bake until the other side turns the same color.
12. Let the baked cookies cool down.
Sweet pumpkin chocolate chip cookies are complete.
Ppunwife's tips
- When baking in a frying pan, you must cook over very low heat so that the inside cooks through properly.
- If controlling the heat is difficult, it helps to stack another burner grate on top.
FAQ
Can I make these without an oven?
You can use a frying pan: cover with a lid and cook over very low heat until golden on both sides so the inside cooks through properly.
Can I use another ingredient instead of butter?
You can make the dough by substituting an equal amount of cooking oil, such as grapeseed oil or olive oil, for the butter.
How should I shape the dough?
Because the dough is somewhat sticky, it is easier to drop it onto the pan using a spoon or fork instead of your hands and flatten it into shape.
