Combine all ingredients in a large mixing bowl. (If your pumpkin puree is especially thick, you can add a little water if the batter is too dry, but it shouldn't be necessary in most cases.)
Let sit. Meanwhile, preheat oven to 375 degrees F.
Use 2 tbsp of the batter to form each cookie. I use a small ice cream scoop and then flatten them out with my fingers.
Bake for 12 minutes or until golden brown.
Cool on a rack.
The cookies will be crispy on the outside and tender on the inside, but will soften when stored. I recommend storing in the refrigerator.