How to make Halloween pumpkin cookies

1. Wash, peel and cut the pumpkin into pieces, put it in a plate, wrap it in plastic wrap, microwave it on high heat for 15 minutes, and let it dry After cooling, press it into pumpkin puree, weigh 150g, and then weigh other ingredients.

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  2. Soften butter at room temperature, add powdered sugar in three batches, and beat with an electric egg beater.

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  3.Add pumpkin puree in three times, stir well each time before adding the next time.

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  4.Add low-gluten flour in three times, mix well each time before adding the next time.

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  5. Knead the dough, mix 60g with cocoa powder, and put the rest in the refrigerator for 20 minute.

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  6. Roll the chocolate dough with cocoa powder into thin sheets and find a small size Use a round mold to press out discs.

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  7. Cut it into three parts with a knife, make the upper and lower semicircles for the mouth, and then the rectangular one in the middle as shown Cut it in sequence, make pumpkin stems at both ends, and make eyes in the middle triangle.

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  8.Use a homemade small square mold to press out the teeth in the mouth.

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  9. Take out the pumpkin dough and put it into a plastic bag, and roll it into a 5cm thick sheet.

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  10. Uncover the upper fresh-keeping bag, use a large round mold to press out the discs, and place Place in a baking pan lined with oilcloth.

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  11.Use a spoon to press out the texture.

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  12.Place the eyes, mouth and pumpkin base.

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  13. Preheat the oven in advance, middle layer, 150 degrees, 20 minutes.

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  14. Another close-up shot, isn’t it cute.

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  15.This is the mold I use, the large round mold is the goblet, the small one is The round mold and the small square for pressing the teeth are made of the aluminum skin of the can.