How to make shortbread pumpkin cookies with sugar

• Blend together the softened butter, pumpkin puree, and powdered sugar.
  100 g butter, 70 g powdered sugar, 2 heaping tablespoons pumpkin puree
• Mix the flour with the spice and add to the creamed butter - blend until combined.
  120 g flour , 0.5 teaspoon gingerbread spice
• Place the dough in the refrigerator for about an hour (it can be longer).
• Take the chilled dough out onto a floured surface and roll it out thinly - if the dough is sticky, sprinkle flour on top.
• Cut out the cookies and place them on a baking sheet. Knead the remaining dough again, roll it out, and cut out more cookies.
• Bake the cookies at 170 degrees (fan-assisted) for about 10 minutes - until lightly browned.
• After baking, let them cool.
• Pour a little milk into a small bowl.
  milk
• Brush the cookies with milk, then sprinkle with cane sugar mixed with cinnamon.
  2 tablespoons cane sugar, 1 teaspoon cinnamon