Here is a recipe for pumpkin cookies that have more of a biscuit-like texture. They are egg-free and dairy-free. I received the recipe from a woman who grew up in the former Yugoslavia. Her mother invented these cookies because all she had available during a time of poverty was pumpkin, cornmeal and vegetable oil. This recipe has been modified a little from the original.
Since these ingredients continue to be plentiful in the fall season, you might like to try them.
4 cups cooked mashed pumpkin
2 cups flour (whole wheat or combination of whole wheat and all purpose)
1 cup yellow cornmeal
1 cup margarine or shortening
1 cup brown sugar
pinch of salt
1 tsp. cinnamon
Cream together the margarine, sugar and mashed pumpkin. Mix together the other ingredients and stir well. Drop batter onto a cookie sheet. Flatten slightly and bake at 350 degrees until golden brown (about 15 minutes).