Pre-heat the oven to 170ºC/ 325ºF/ GM 3 and line 2 baking sheet with baking parchment
Sift the flour, baking powder, bicarbonate of soda, spice mix and salt together into a bowl
Put the oil, sugar and vanilla bean paste into a large bowl and mix with electric beaters until well combined
Add the pumpkin purée, mix again, then add the egg, followed by a final beat
Add half of the flour mixture and blend well on a medium speed, scraping the edges of the bowl to incorporate all dry ingredients. Add the remaining flour and mix again, being careful to not over beat once all dry ingredients have been incorporated
Using a dessert spoon/ cookie scoop or small ice cream scoop place neat blobs of the cake batter onto baking sheets - aim for circles around 3cm in diameter and spaced at least 3cm apart as the mixture spreads significantly in the oven. Aim for around 8 portions per sheet.
Bake for 12-14 minutes, until golden and springy to the touch. Cool on the baking sheet for a minute then transfer to a wire cooling rack