Preheat oven to 350F degrees

Combine butter and instant coffee in medium microwave proof bowl and microwave for about 10-20 seconds or until butter is melted (depending on the strength of your microwave)

Stir in the pumpkin, sugar, pumpkin pie spice, salt, and golden syrup until well combined. 

In a separate bowl combine the flour and baking soda giving a few light stirs to disperse the baking soda.

Add the dry ingredients to the wet ingredients mixing slowly until all streaks of flour are gone and batter is one solid orange color. Be careful not to overmix! It will be a little more liquid-y than most cookie doughs. 

On a parchment covered baking sheet, add balls of dough about the size of golf balls, I fit 10 on my 9x13 baking sheet.

Bake for 12 minutes NOTE cookies won't flatten very much and will still be very soft when you remove from the oven. Take a glass with a flat base and push down evenly on each cookie to flatten out to get that perfect cookie circle.

Let cool on drying rack and if you want a little icing, drizzle with icing sugar mixed with a dash of almond milk and some pumpkin pie spice!