1/2 cup kabocha pumpkin
  6 tablespoons butter
  1/2 cup sugar
  3/4 cup flour
  1/2 teaspoon cinnamon


Procedure:

1. Prepare your pumpkin by cutting it in half with a sharp, heavy knife. The skin can be a little tough, so be careful cutting! Use a spoon to scrape out the seeds and pulp, then cut each half into a few large chunks.
2. Place a few pieces of pumpkin in a microwave safe bowl and microwave on high for 5 minutes, or until easily pierced with a fork. Continue microwaving all the pieces until they’ve all been cooked.
3. Let the pumpkin cook slightly, then use a knife to peel away the skin. When cooked the skin comes away easily, so it shouldn’t take much effort to remove it!
4. Mix all the ingredients in a food processor until blended. If you don’t have a food processor you can mix it by hand, but the blender helps get a really smooth texture!
5. Scoop out the dough on a lightly floured surface, then sprinkle with flour and shape into a ball. The dough should be really soft, so avoid adding too much flour! Too much flour will make it tough, and we want cake like cookies!
6. Divide the dough into 12 equal pieces and shape into small balls. Chill in the refrigerator for a few minutes to let them firm up.
7. Once the cookies have firmed up a little, use a knife to cut little indentations alone the sides of the ball. You don’t need to cut too deep, just a little knotch will create a pumpkin appearance.
8. Arrange the cookies about 2 inches apart on a greased baking sheet. Insert a pumpkin seed into the top of each pumpkin, then bake at 350 degrees for 20 to 25 minutes. (Depending on how much moisture was in your pumpkin, you may need to cook it a little longer!)