2Sift all the dry ingredients.
3Cream butter and sugar well.
4Add pumpkin purée.
5Add the sifted ingredients.
6Knead gently without applying pressure.
7Add 1-2 tbsp of water if the dough is too stiff.
8Cling wrap the dough and refrigerate it for 30 minutes.
9Line a rectangular tin with parchment sheet.
10Shape the dough into small balls. Flatten them a bit. Brush the top with water / beaten egg. Sprinkle 1 tsp of chia seeds
11Refrigerate for 30 minutes.
12Pre heat the oven at 150 degrees C.
13Bake the cookies for 18-20 minutes.
14Transfer the cookies to a wire rack. Cool well.