Preheat oven to 350F, line a baking sheet with parchment paper

Combine flour, salt, baking powder, and spices into a large bowl

In a small bowl mix together the eggs, purée, sugar and vanilla until well combined

Pour the pumpkin mixture into the flour mixture, being careful not to over-mix

With floured hands, lightly knead the dough on a clean countertop until you form a large log a little longer than a ruler and about six inches wide no more than a half inch tall.

Bake for 20-25 mins until the center is firm when touched.

Remove from oven, turn down to 300F and let cool for 10-15 mins before slicing into inch wide pieces.

Line the pieces up on your baking sheet with the uncooked sides facing up and down, bake for another 15-20 mins. Cookies will harden additionally when cooled.

Variation - I placed a handful of almonds on top of the log before the first bake, and put a handful of chopped almonds in the other dough.