Preheat oven to 350 degrees Fahrenheit.
Put maple syrup, oil and vanilla oil or powder in a blender and blend until smooth. If you don’t have a blender, use a fork and beat until combined.
In a large bowl, combine flour, baking powder, salt, oats and spices until fully mixed and combined.In a small bowl, combine pumpkin puree, ginger and maple syrup mixture. Blend until smooth.
Add wet mixture to dry mixture and combine just until the dough is uniform. Add nuts and mix just to incorporate. This dough may be a little more moist than traditional (butter and sugar-based) dough you may be used to.
Take 2-tablespoon amounts in your hand and form into cookie shapes, about 1/3 inch thick. Place on a cookie sheet with ½ to 1 inch between each.
Bake for 15-18 minutes, until edges are brown and tops are dry and solid.
Let cook 1-2 minutes on baking sheets and transfer to a cooling rack.
Note: These are perfect to indulge in with hot chocolate after a hike, a run, or a cold bike ride home from work. Some substitutions you can try are using different types of squash (delicata or buttercup would be great) or sweet potato. Try different types of nuts, or substitute raisins, dry cranberries or chocolate chips – or a combination of nuts, fruit and chocolate! Add a teaspoon of orange oil for an extra Christmas-y flavor combination.