Step 1

Pulse together the flour, castor sugar, salt, cold butter and ice water.

Step 2

Too dry, add extra ice water a tbsp at a time. Too wet, add more flour bit by bit.

Step 3

Once mixed well together, knead it into a ball, wrap with clingwrap and place in the fridge for an hour.

Step 4

In a bowl, stir together the white sugar, pumpkin pie spice and pureed pumpkin.

Step 5

Preheat oven to 400oF/~200oC.

Step 6

Roll out the dough to 1/8 inch or 3-4 mm thick, and punch out pumpkins with a pumpkin-shaped cookie cutter.

Step 7

For half of the punched out dough, put slices in for ventilation.

Step 8

My pumpkin cookie cutter cut shapes about 10cm wide.

Step 9

Scoop a tbsp of pumpkin mix onto on pumpkin cut out, stretch edges slightly and place a ‘ventilation pumpkin cut out’ on top, and crimped the edges together.

Step 10

Place these on a baking tray and place in the oven for about 20-25 minutes. They’ll be golden when they’re ready to come out.