1. Prepare the required materials. Butter softens at room temperature. The pumpkin is peeled and seeded in advance, sliced, steamed and mashed while it is hot.

2. Beat the butter softened in advance until fluffy, add powdered sugar and salt, and beat until it becomes big and white.

3. Pour in 6g pumpkin puree (it is recommended to use a pumpkin with a yellow heart ~ the color will look better) and mix well.

4. Mix corn starch and low flour evenly, and sieve them into a pot. Stir with a scraper until uniform and particle-free. Then knead it into a ball with your hands. (If your hands get too wet, you can put it in the refrigerator for a few minutes and the dough will harden slightly.)

5. Divide the dough into 1 grams or so. (This recipe can make 22-24 pieces) Knead round, and use toothpicks to press out patterns on the dough surface, which can be divided into 6 or 8 equal parts. Decorate with chocolate beans.

6. Preheat the oven at 17 degrees for about 2 minutes in the middle and lower floors. Taking out of the furnace and cooling.