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1. Put powdered sugar in the softened butter and press it evenly with a spatula
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2. Sift in low-flour and cornstarch, add pumpkin puree, and knead it into a dough
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3. Take a little dough, add cocoa powder and knead it into cocoa dough, wrap the dough in plastic wrap and put it in the refrigerator for 30 minutes
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4. Take out the dough and divide it into 10 grams each
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5. Put a few melon seeds into a dough and knead it into a ball
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6. With the help of toothpicks, shape it into a pumpkin shape
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7. Use a little bit of cocoa dough to make a pumpkin handle, and place the finished product in a baking tray at a distance
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8. Put it in the oven at 170℃ and bake for 10 minutes
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Tips:1. I use a PE5386 one-degree shuttle oven. When you use other brands of ovens, please pay attention to the appropriate temperature adjustment.
2. The butter does not need to be sent and pressed evenly with a spatula.
3. Melon seeds can be replaced with honey beans.
