Mini Pumpkin Cookies

Name: Mini Pumpkin Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 90g Pumpkin puree; 90g butter; 60g Powdered sugar; 150g Low-gluten flour; 60g corn starch; 3g salt; 3g Matcha powder

by Little Cotton Afternoon Tea

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Because I have a daughter, I love baking and want to give her the best and healthiest snacks.
This mini pumpkin biscuit is very cute, even if you don’t eat it, it’s also a great prop to watch and admire or use it to play.

Ingredients

Mini Pumpkin Cookies

1. Pumpkin washed, sliced, and steamed

2. Let cool and twist into pumpkin puree with a spoon

3. Cut butter into small pieces and soften at room temperature

4. After the butter has softened, add powdered sugar and beat until the color becomes lighter

5. Add pumpkin puree

6. Stir well

7. Mix low-gluten flour, corn starch, and salt, and then sift into 6

8. Knead into a smooth dough

9. Knead into a small ball about 10 grams

10. Take a small ball, pour in matcha powder, knead it well, and use it as the stalk of the pumpkin

11. Take a small ball, round it, press it slightly, and use a toothpick to make 6 lines

12. Take a little matcha dough

13. Put the prepared pumpkin on the baking tray

14. Preheat the oven to 170 degrees, middle level, and bake for about 30 minutes.

Tips:
tips: 1 The butter is softened at room temperature in advance
2 The pumpkin balls can be pressed slightly to shorten the baking time
3 If you want a softer taste, you can reduce the baking time, but I think it doesn't seem to be cooked in the middle. If you want a crispy taste, you can extend the baking time. My oven is Changdi CRTF52W, 170 degrees is just right