Exclusive Milky Pumpkin Soft Cookies

Ingredients: 140g low-gluten flour, 45g corn starch, 90g pumpkin puree, 55g butter, 25g powdered sugar, 20g milk powder.

Add butter to powdered sugar and beat until the volume increases and turns pale.

Add the pumpkin puree and mix well.

Add all the remaining flours.

Mix evenly and knead into a dough by hand. (If it feels sticky after mixing, it means the pumpkin has a high water content, so add some low-gluten flour as needed. If it is dry and cracks after mixing and does not form a dough, it means the pumpkin has low water content, so add some pumpkin puree as needed.)

Divide the dough into 20-gram portions and roll them into balls for later use.

Draw a rice-character (asterisk) pattern with a toothpick and press the lines in deeply to shape it like a pumpkin.

Decorated with sunflower seeds, such a cute little pumpkin.

Finish everything and put it into the baking pan.

Place in the preheated oven, middle rack, top and bottom heat at 150°C, for 25-30 minutes. Cover with aluminum foil in time after it browns.

Take it out of the oven and let it cool; the texture is a bit moist and soft (if you want a crispier texture, extend the baking time accordingly).

Cute little pumpkin.