Add the butter and flour to a large bowl and work with your fingertips rubbing into breadcrumbs.

Stir in the caster sugar and cinnamon.

Next add a tablespoon of black treacle into the centre of the bowl and crack the egg into the middle of the breadcrumb mixture.

Using a rounded knife cut through the centre of the crumble mix, gradually incorporating the treacle and egg. Once the crumble mixture starts to come together, tip onto a floured surface and begin the knead.

You will need to work the biscuit dough for about 2mins until it comes together into a medium firm ball. Pop into a Tupperware container and chill in the fridge for at least 30mins (I’ve kept mine chilled for 24hrs in the past).

Simply combine the puree, spices and sugar in a small bowl or jug and set aside until you make your pumpkin biscuits (can be kept overnight in the fridge if covered)

Remove the biscuit dough from the fridge and on a floured surface begin to work it until the cracks disappear (but try not to get your dough too warm).

Cut the dough in half and roll one half out cutting out 10 rounds using an 8cm/3in round cookie cutter.

Place the biscuit rounds on a baking sheet covered with a silicone mat, baking paper or oiled and dusted.

Now roll out the second half of the dough and using the same 8cm cutter cut out 10 more rounds.

If you have a star or triangle cutter use this now to make marks in the dough for two eyes and make an indent for a mouth shape. If you do not have a star cutter you could do this freehand or buy a carved pumpkin cookie cutter to make life easier.

Now it’s time to use the pumpkin puree. Add a teaspoon of puree to all 10 biscuit bases and with any left-over puree, using your fingertip, wash the edges of the biscuit with a bit of puree to act as glue when placing the second biscuit layer.

Carefully transfer your pumpkin biscuit tops to the pumpkin puree bases and gently press the side down to seal.

Finally, to achieve that familiar pumpkin shape, using your thumb and forefinger squeeze the top and bottom of the biscuit towards the middle, you’ll find your pumpkin begins to look less friendly then too and more like a scary pumpkin!

Pop into the oven and bake for 10 minutes, the biscuit will not colour too much but will appear to dry out.

I’ve chosen not to dust with icing sugar, but you can do this, or your could cool and add a little coloured piping to the biscuit. I personally think these are sweet enough to not need that…and who has time for piping right?