Boil the pumpkin until fork-tender. Strain and reserve some of the water. Let the pumpkin cool completely and smash until you get a smooth puree.
In a big bowl, mix the dry ingredients: flour, baking powder, and salt.
Slowly add the melted butter and pumpkin puree while folding with a spatula. Integrate the dough and use your hands for a better result.
If the dough is too sticky, add more flour. If too dry, add some pumpkin water. Let the dough rest for 30 minutes.
On a floured surface, knead the dough until it is bouncy and no longer sticky. Flatten it with a rolling pin.
Cut circles using a cookie cutter or a glass. Pierce the surface with a fork to allow air to escape.
Fry the dough rounds until golden and crispy. Let them rest on absorbent paper after frying.
Serve with a drizzle of honey.
