Preheat the oven to 320°F (160°C) and line a baking sheet with parchment paper. Prepare the ingredients.

Combine the dry ingredients. Add the whisked egg. From here on I recommend using your hands to mix the dough until incorporated.

Put IMO syrup and butter into a medium-size pot. Heat on medium-high and stir until melted and well combined. Set aside and let cool to room temperature. Add the mixture to the dough and knead until well incorporated.

Roll the dough into ⅛-inch thick layers. Help yourself with some wrapping foil or parchment paper so the dough doesn’t stick.

Cut out 16 discs with a 2-inch round cutter or help yourself with a glass. Place the discs on the cookie sheet.

Use the spare dough to form pumpkin stems. Press the stems onto the discs.

Bake for approximately 13 minutes. Watch closely to prevent burning. You will want the warm cookies to be soft enough to crave faces.

Get creative! Use a knife or fondant tool kit to make the cookies alive! Then wait for the cookies to cool down and firm up or add some more decoration.

On medium heat, melt the chocolate and use it to draw on faces/pumpkins.