Preheat oven to 180C / 360F
Mix together flour, cinnamon, baking powder, salt and sultanas in a large bowl
In a seperate bowl, combine mashed roasted pumpkin, rice malt syrup, vanilla essence and butter and combine.
Add wet ingredients with dry ingredients and combine together with your fingers until a dough forms
Scatter some rolled oats onto a clean counter or cutting board, and place your dough on top. Flatten the dough until about 5cm thick and scatter some rolled oats on top of the dough too
Using a scone cutter (highly recommend) or the mouth of a small glass, cut into rounds and place on a baking tray
Bake for 20 minutes until cooked through and golden
Cool on a rack for 5-10 minutes (if you can wait that long) and enjoy with some lashings of butter or plain if you prefer