Ingredients of Pumpkin Cookies:
– Butter: 75g
– Hokkaido pumpkin puree: 75g
– Icing sugar: 38g
– Cake flour: 100g
– Corn starch: 50g
– Milk powder: 18g
– Salt: 1g
– Pumpkin seeds: appropriate amount
Making Steps of Pumpkin Cookies:
1. Soften the butter at room temperature in advance until it can be easily indented with a finger.
2. Cut the Hokkaido pumpkin into small pieces, steam them in the microwave, mash them into a puree, take 75g and set aside to cool.
3. Add icing sugar and salt, and whisk with an electric mixer until the volume increases and the color becomes lighter.
4. Add the pumpkin puree to the butter paste and stir well.
5. Sift in the cake flour, corn starch and milk powder, fold and mix well with a spatula, and knead into a smooth dough.
6. Divide the dough into 20 small balls, roll them into rounds, and cover with plastic wrap to prevent from drying.
7. Take a small dough ball, press out 8 equal indentations with a toothpick, and also press out lines along the indentations on the side, pressing a little deeper.
8. Insert a pumpkin seed on the top as a stem.
9. Preheat the oven to 150°C in advance.
10. Put the made pumpkin cookies in the middle and lower layer of the oven, bake at 140°C for about 40 minutes, then turn off the oven and let them stay in the remaining heat for about 20 minutes.
11. Lovely.
12. Doesn’t it look very similar?
13. Still using Naturli’ light butter.
14. Adorable.
15. Cute and mischievous.
Cooking Tips of Pumpkin Cookies:
– Note: 1. The baking time and temperature are for reference only. Please adjust them flexibly according to the characteristics of your own oven.
– 2. Use Hokkaido pumpkin with less moisture, not pumpkins with high moisture content.
– 3. Insert the pumpkin seeds deeper, otherwise they are likely to fall off.
There are tricks to making delicious dishes. Every dish of mine has tips. Everyone can search “Cookies” to directly view my recipes!
