Put the bulgur in a medium bowl and add warm water.

Let the bulgur soak for 30 minutes.

Drain the soaked bulgur.

Transfer the drained bulgur to a food processor.

Add the mashed cooked pumpkin, flour, cold water, chopped onion, minced garlic, salt, ground coriander, ground black pepper, ground allspice, ground cumin, and Aleppo or cayenne pepper to the food processor.

Process all ingredients until smooth.

If the mixture is too thin, add a little more flour to achieve the desired consistency.

Using floured hands, shape the mixture into oval patties, approximately 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.

In batches, carefully place the patties into the hot oil.

Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side.

Remove the fried patties and place them on a paper towel-lined plate to drain excess oil.

Serve the Syrian pumpkin patties warm or at room temperature.