Preheatoven to 375 degrees
Lightly coat cookie sheet with coconut oil. I used a Scott towel to do so. You could use nonstick cooking spray or line it with parchment paper as well.
In a large bowl, beat eggs and combine flour, pumpkin puree, cinnamon, and hot water. Fold all ingredients together.
Add flour to counter and roll out your dough to about 1/4 inch thick. Some of these cookies are thicker than others.
Use cookie cutters to cut out dough. Or take a spoonful and drop onto cookie sheet. Whichever your prefer.
Bake at 375 for approximately 15 to 20 minutes depending on your oven. Mine took 18 minutes.
Let cook and serve!
Store in refrigerator in air tight container for up to 3 days or freeze.