It’s pumpkin time peeps! 🎃 Who doesn’t love pumpkin everything? These Pumpkin Manju Sweets are an awesome Asian treat using pumpkin puree as the sweet filling. You won’t believe how good these are!

These popular Japanese treats, filled with sweet red bean paste, are sold at most Asian bakeries. This seasonal version is just as delish but filled with the goodness of sweet pumpkin purée and sweet potatoes! They taste like mini pumpkin pies! Oh, my!

The pastry itself is super easy to make (like sugar cookie dough), and forming these beauties is simple. Don’t forget to brush with the egg wash when you bake these so they shine, shine, shine!

How to make these sweet manju cookies:

This made-from-scratch sugar cookie dough is so simple to make. But feel free to “cheat” and pick up some prepared sugar cookie dough at your grocery store!

Line two baking sheets with parchment paper on top. In a mixer, beat sugar and butter together until creamy and smooth. Beat in eggs, one at a time until smooth. Add vanilla extract and beat well.
Sift together flour and baking powder in a large bowl. Gradually add flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
In a mixing bowl, mash the sweet potato, pumpkin purée, pumpkin pie spice, and powdered sugar together until well combined and smooth. Set aside.

To assemble the cookies:

Generously flour your hands and working surface. Make walnut-size balls from the dough and press into 4-inch circles, making circles thicker in the center and thinner on the edges. Spoon about 1 teaspoon of the filling into the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed.
Place dough ball, pinched-side down, on the prepared baking sheets about 2 inches apart. Using your thumb make an imprint into the center of each dough ball. Place 4-5 pine nuts into each imprint. Use a knife to create thin slits around the tops of the ball to create a pumpkin look.
Brush the dough balls with egg wash.
Bake in preheated oven until tops are lightly golden brown, about 15-17 minutes.

These sweets are so easy to assemble. Flatten out the dough on a floured surface. Place about a teaspoon of the red bean paste filling in the middle and wrap the dough around it. Flip it over and press your thumb into the middle adding a few pine nuts. Make small slits around the dough and brush with the egg wash for a golden finish!

Gorgeous pumpkin filled dough makes these manju cookies taste like mini pumpkin pies!

Pick up a few cans of Trader Joe’s organic pumpkin purée for the manju filling. Or anywhere else you can find puréed pumpkin these days! Here’s another great recipe using pumpkin purée –> my Five Spice Pumpkin Bread!

Gorgeous, golden-brown Pumpkin Manju Sweets are the perfect bite for a light after-dinner treat. Just one bite will make you dive right in! Go for it! These are worth the extra calories!

TIPS & TRICKS

This made-from-scratch sugar cookie dough is so simple to make. But feel free to “cheat” and pick up some sugar cookie dough at your grocery store!
Using your thumb will help to shape these cookies. And a small knife will make the small slits that look a pumpkin.
Egg wash is necessary for that golden brown finish. Don’t leave out this step!
Make a double batch while you’re at it! These will be gone fast!

WANT MORE?

If you liked this Pumpkin Manju Sweets recipe, you’re going to want these recipes:

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Update Notes: This post was originally published on October 9, 2017, but was republished with slight text changes and additions, like step-by-step instructions and tips in October 2020.