In a large bowl, mix together the grated apple and cinnamon. Once combined, stir in the eggs and pumpkin.
Stir in the flour and cornmeal stirring until the mixture becomes coarse and crumbly. Add the water and knead the dough into a ball.
On a lightly floured surface, roll out your dough to ¼ inch. Use small cookie cutters to cut the biscuit cookies then place on baking sheet leaving a small amount of space in between.
Bake at 350 degrees for 20-25 minutes. Turn off oven and leave biscuits in the oven for another 20-30 minutes until biscuits become crisp.
Notes
Store the biscuits in an airtight container for up to two weeks.