Place the pumpkin into the salted water, bring to the boil and simmer until soft. Leave the pumpkin to cool, then purée.
Mix the dates into the pumpkin purée and then purée again until smooth. Add the cranberries, pumpkin seeds, rolled oats, coconut flakes and spices and mix well.
Shaping and baking
Lightly grease an ice cream scoop and make around 10 balls of the same size. Place these onto a baking tray lined with baking paper, leaving sufficient space between them. Press the cookies down until they are around 1 cm thick.
Bake: for 25-30 mins. in the centre of an oven preheated to 180°C.
Leave the cookies to cool and store in an airtight container.