Pumpkin-chocolate mixed cookies

• Add the powdered sugar and vanilla sugar to the soft, room-temperature butter. Beat until smooth, then add the eggs. Add them one at a time and mix thoroughly.
• Mix the coffee and milk. Gradually add the dry ingredients and the coffee milk alternately to the butter and egg mixture and mix until smooth. Pour the batter into the prepared pan and smooth the top. Place in the oven and bake for 35 minutes, until a toothpick comes out clean. Let cool completely in the pan.
• Prepare the pumpkin seeds: toast them in a dry frying pan over medium heat, stirring constantly, for 3-4 minutes. When you can smell them and they start to pop, transfer them to another, cold container to prevent them from burning. When cool, chop them into rustic pieces on a cutting board with a sharp knife.
• Make the chocolate topping on top: place the dark chocolate, butter, milk, strong coffee and a pinch of salt in a glass or porcelain bowl. Melt in the microwave for 1-2 minutes, removing and stirring every 20 seconds. Stir until smooth, until everything is well melted.
• When the cookies have cooled, pour the chocolate mixture over them and sprinkle with the toasted, chopped pumpkin seeds. Wait a bit for the chocolate to set, then slice and serve.

Tip: If you have fresh raspberries in your garden, be sure to add a few berries, they also go really well with pumpkin seeds and chocolate. You can also serve it with whipped cream, which will make it even creamier, or sprinkle some decorative sugar on top to make it even more showy. It also works in a lactose-free version: use lactose-free milk and a butter alternative for this!