Preheat oven 400F. Get out a good knife to help cut the squash.

Slice the squash in half. If needed, use a serrated knife or a sharp chef's knife.

Scrape out all of the innards (the stringy part, including the seeds), leaving only the pumpkin meat.

Slice the squash into wedges, following its natural contours.

Place the squash slices on a cookie sheet lined with parchment paper and spray with coconut oil. Season with cinnamon and garam masala, then flip over and repeat to season both sides.

Bake for around 30–35 minutes, or until easily pierced with a fork. Remove, then turn the oven down to 350F.

Add squash to a food processor. Personally, I like the texture that the skin adds, but feel free to remove the skin before this step. Note: If using canned pumpkin puree, make sure to thoroughly squeeze the moisture out of it with a cheesecloth before using.

Process the squash until a thick paste is formed. Measure out the needed amount of squash into a bowl and add the eggs. Mix until combined.

Add the remaining ingredients. Mix together with a fork or by hand (my favorite method). Keep in mind that the mixture is very sticky.

Use a spoon or small ice cream scoop to form the dough into cookies. Place on a baking sheet lined with parchment paper.

Bake for 20–25 minutes or until the outsides have hardened, but the insides are still soft.

Serve as is or slice in half and spoon or pipe your favorite filling in between!