1 cup of pureed pumpkin (canned or homemade works. Steam a chopped-up-seeds-scooped-out pumpkin –butternut is my fav here in Australia- until mushy. Scoop the pumpkin mush/pulp from the skin into a blender and turn on until pureed.)
Pulse together the flour, castor sugar, salt, cold butter and ice water.
Too dry, add extra ice water a tbsp at a time. Too wet, add more flour bit by bit.
Once mixed well together, knead it into a ball, wrap with clingwrap and place in the fridge for an hour.
In a bowl, stir together the white sugar, pumpkin pie spice and pureed pumpkin.
Put it together
Preheat oven to 400oF/~200oC.
Roll out the dough to 1/8 inch or 3-4 mm thick, and punch out pumpkins with a pumpkin-shaped cookie cutter.
For half of the punched out dough, put slices in for ventilation.
My pumpkin cookie cutter cut shapes about 10cm wide.
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.
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.
Recipe is adapted from the unofficial Harry Potter cookbook