Preheat oven to 350 degrees. In a small bowl, combine flax seed meal and warm water; set aside.
In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In a mixing bowl, mix the margarine, sugar, pumpkin and flax seed meal mixture until creamy. Gradually add the flour mixture to the pumpkin mixture until fully incorporated.
Using a cookie scoop or tablespoon, drop balls of dough onto cookie sheet. If a flatter cookie is desired for decorating, spray the bottom of a glass with cooking spray and press down on balls of dough gently to flatten. Bake in preheated oven for 10 minutes.
Gluten and Egg Free Pumpkin Cookies https://www.eatingwithfoodallergies.com/gluten_and_egg_free_pumpkin_cookies.html
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