Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin, eggs and vanilla; stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat, and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 3 cm x 38 cm slightly flattened log. Place logs 8 cm apart on lightly greased large cookie sheets. Bake at 180ºC for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 150ºC . Cut each log crosswise into 1 cm slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 150ºC for 15 minutes. Cool completely on wire racks. ----