Soften the butter at room temperature. Put it in a deep bowl and add the egg and honey. Beat with a mixer for 1-2 minutes.
Add the sifted flour and knead until you get a smooth dough.
Wrap the dough in aluminum foil and refrigerate for 1 hour.
Roll out the dough on a floured countertop to a thickness of 3 cm. Use the cookie cutters you want. Arrange them on the greased baking sheet, spaced apart.
Bake in a preheated 170-degree oven for 15 minutes.
Remove it from the oven and spread a thin layer of boiled, warm pumpkin paste on it. Sprinkle with coconut. Serve warm.