The recipe makes exactly 12 cookies. These cookies do take 30 minutes to bake and have a damp, heavy texture similar to muffin tops. One critique I have is that the ingredients are not listed in the order they are used. I ended up mixing the canned pumpkin in with the dry ingredients. This did not harm the cookies at all.
I would make these again: they are gluten free, vegan when made with maple syrup, and quite tasty.
Cooks in the US, note that 180C is about 350F for your oven temperature.
Recipe is from the blog The Big Man’s World.