Preheat oven to 350°F (180C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the chickpea flour, flaxseed meal, pumpkin pie spice, baking powder, and salt. Add the pumpkin, sugar and water, stirring until blended and smooth.
Drop the dough by tablespoons (I use a small cookie scoop) onto prepared cookie sheet, spacing cookies about 2 inches apart. If desired, gently press a few chopped nuts on tops of cookies.
Bake 11 to 15 minutes until lightly browned. Transfer cookies to a wire rack and let cool. Repeat with remaining dough.
