Ingredients: 100g butter (room temp) - 150g granulated sugar (+ some extra) - 200g pumpkin purée - 80g golden syrup - 1 large egg - 1 teaspoon vanilla extract - 200g flour - 2 teaspoons baking powder - 2 teaspoons cinnamon - 1 ½ teaspoons ground ginger - 1 teaspoon ground cloves - ½ teaspoon salt
 Thoroughly mix together the butter and the sugar until fluffy and creamy. Gradually add the pumpkin, the syrup, the egg and vanilla extract while mixing commences.
 In a different bowl, stir together the flour, baking powder, spices and salt. Gradually mix this flour mix into the butter mixture until well combined. Wrapped in cling film, refrigerate the cookie dough for at least an hour and at most 36 hours.
 Preheat the oven at 180°C and line your baking trays with parchment paper. Prepare a small bowl with granulated sugar. Form tablespoon sized dough balls using 2 tablespoons and roll them in the bowl of sugar until well coated. Place the dough balls on the baking trays (leave room between) and bake for 10-12 minutes. If your cookies are still quite soft on the bottom after they cooled down, simply leave in the oven for another 10 minutes at a lower temperature. This will dry them out a little without making them crumbly dry all over.