3 eggs
1 teaspoon vanilla extract
3 cups pumpkin puree
1/3 cup vegetable oil
1 teaspoon orange zest
1 teaspoon white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
In a medium bowl, beat eggs, a little at a time, until foamy. Mix pumpkin, vegetable oil, orange zest, sugar, baking soda, salt, cinnamon and nutmeg. Mix together.
Warm the oil in a large saucepan or nonstick skillet over medium heat. Add the vanilla extract, pumpkin mixture and vegetable oil. Bring to a full boil, stirring constantly. Reduce heat, and whisk in ginger and nutmeg. Place mixture in pan, covering pan with tinfoil. Cover pan, and cook uncovered for 2 hours or until a toothpick inserted in pan comes out clean.
Remove pan from heat. Remove tinfoil and let cool gently. Divide cookie dough into 6 sections, place on the prepared cookie sheet; shape into 8 log sized balls or check if you prefer. Preheat oven to 350 degrees F (175 degrees C).
Bake 1 hour in the preheated oven. Remove cookie from oven and let cool completely on cookie sheet. Use a small spoon or fork to spread rhubarb filling on center of the cookies. Brush rhubarb over rhubarb filled cookies in the oven.