Pre-heat the oven to 180C or gas mark 5.

In a large bowl, cream together the butter and the sugar until its light and soft.

In a separate bowl, lightly whisk the eggs and stir into the canned pumpkin and vanilla essence.

Once combined, stir into the creamed sugar and butter mix until smooth.

Next, fold in the self raising flour a couple of spoonfuls at a time.

Once the batter has become thicker and more firm, fold in the cinnamon chips.

Cover a cookie sheet with greaseproof paper and spoon the mixture in circles roughly 2.5inches across.

Leave an inch between each cookie to ensure there is room if they do spread.

Bake in the centre of the oven for 15-18mins until they have a crisp outside and they spring back slightly when pressed gently.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.