Preheat oven: Set your oven to 180C.

Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and spices.

Cream wet ingredients: In a large bowl, beat together the eggs, honey and vanilla extract until creamy. Add the vegetable oil and mix to combine. Then, add the pumpkin puree and continue mixing until well combined.

Combine wet and dry: Gradually incorporate the flour mixture into the pumpkin mixture.

Bake: Pour the batter into three 10cm cake moulds and bake for 25–30 minutes. Let cool completely.

Prepare glaze: Place the chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.

Glaze cake: Layer the cake and use the ganache to paste the layers and cover the top.

Decorate: Melt the white chocolate over low heat and transfer it to a piping bag fitted with a small plain tip. Pipe a spiral on top of the cake and drag a toothpick or skewer outwards to form the spider web. Refrigerate for 30 minutes if desired.

Preheat oven: Set your oven to 170C.

Prepare baking sheet: Line a baking sheet with parchment paper or grease it lightly.

Cream butter and honey: In a bowl, beat together the softened butter and ginger honey until light and fluffy.

Add egg: Beat in the egg until well combined.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake cookies: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes, or until the edges are golden brown.

Cool and decorate: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Drizzle with melted white chocolate and add some edible eyes. Let the white chocolate set and enjoy!

Preheat the oven at 180C.

Mix all the dry ingredients in a bowl.

Add all the wet ingredients and mix until smooth, removing all lumps.

Bake for 25-30 min until toothpick comes out clean.

Let cool.

Mix frosting ingredients until smooth.

Cover the cake with the frosting and optional walnuts.

Cut into slices.