Two-tone cocoa and pumpkin cookies

To make the two-tone cocoa and pumpkin cookies, first prepare the pumpkin. Peel it and cut it into cubes 1. Steam until it becomes soft 3.

Once cooked, blend it 4 to obtain a puree 5, you'll have about 7 oz (200 g) of puree. Let it cool. Once the pumpkin is cool, prepare the shortcrust pastry. Pour the flour and butter into a bowl 6.

Work with your hands to create a sandy texture 7, then add the egg yolk 8 and sugar 9.

Also add the pumpkin pulp 10, potato starch 11, sugar, and knead 12.

You should obtain a homogeneous dough 13. Divide the dough into two equal parts. Keep one as it is and add cocoa to the other 14. Work to mix well 15.

This will give you a dark dough 16. Cover both doughs with plastic wrap 17 and let them rest in the fridge for 30 minutes. After the time, roll out the dark dough to a thickness of about ¼ inch.

Cut out 20 cookies with pumpkin-shaped cutters about 2¾ inches 19. Make cuts with a small knife 20. Now roll out the light dough in the same way 21.

Cut out 20 cookies with the same cutter 22. With a small knife, carve the eyes and mouth 23. Lay the light cookies 24

and the dark cookies on two trays and bake in a preheated static oven at 350°F for about 25 minutes. Once baked, take out the cookies 26 27 and let them cool.

Fill the dark cookies with jam 28 and close them with the light cookie 29. The two-tone cocoa and pumpkin cookies are ready to be enjoyed 30.