Make a day ahead.
In a large frying pan, cook pumpkin puree along with carrot juice, salt, dark brown sugar, vanilla, cinnamon and ginger. Cook over medium heat at the beginning and lower the flame as it reduces down. Stir often to prevent scorching; it should take 30 minutes. Now, the pumpkin mixture has turned into a flavorful paste losing pretty much half of its initial weight. Let cool to room temperature before using.

In large bowl, mix up flour with baking powder and baking soda. In the food processor, cream butter along with salt, anise seeds, crystalized ginger and sugar. Add a couple tablespoons of flour and add half the pumpkin mixture. Give a few pulses to combine and add the egg and mix. Transfer mixture to a large pastry bowl and add remaining flour. Wrap up cookie dough into a 17''/43cm log. Refrigerate overnight. Unwrap and re-roll into a neat log; no need for extra flour. Place in the refrigerator until ready to use.

Divide cookie dough log into 10 equal portions – each cookie should weight 3 ounces/90 grams. Leave them tall as shown in the video. Keep refrigerated or freeze for later use.

In a medium frying pan, turn granulated sugar into brown caramel. Toss in pepitas with salt. Turn heat off and add butter. Transfer mixture onto a silicone mat to cool.