Ingredients for making pumpkin cookies: butter, 100g; powdered sugar, 25g; low-gluten flour, 70g; high-gluten flour, 30g; potato starch, 15g; cornstarch, 10g; matcha powder, 5g; pumpkin Powder, 5g; pumpkin powder can be replaced with orange coloring

How to make pumpkin cookies:

Soften the prepared butter naturally at room temperature until it can be spread easily with a spatula, add 25g sugar. Stir evenly, then add 70g low-gluten flour, 30g high-gluten flour, 15g sweet potato starch, and 10g corn starch, and stir evenly.

Divide the dough into two balls, approximately 5:1 in size. Add pumpkin powder (or orange pigment) to the large dough to make orange dough, add matcha powder to the small dough to make green dough, this is the pumpkin base.

Put on the piping nozzles and put them into piping bags. The size of the piping nozzles can be as follows: the body of the pumpkin is one size larger than the base of the pumpkin. The lines of the pumpkin are wider and the lines of the pumpkin base are denser. Next is the simple drawing part. First draw two vertical lines in the yellow part, then put a bracket on the left and right, and then use a small dot in green. After drawing, place in the refrigerator and chill for half an hour.

Preheat the electric oven to 165 degrees and bake for 12 minutes. After the pumpkin cookies are baked, you can take them out of the oven and let them cool before eating.

Tips: You need to pay attention when baking. Pumpkin cookies are small, so the baking time is shorter, so you need to observe them.