1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl whisk together pumpkin purée, maple syrup, melted coconut oil, egg, and vanilla extract until smooth.

3. In a separate bowl stir together oats, whole wheat flour, baking powder, cinnamon, nutmeg, and ginger.

4. Fold dry ingredients into wet ingredients until just combined; if too dry, add a tablespoon of milk, if too wet, add a tablespoon of oats.

5. Let dough rest for 5 minutes to allow oats to absorb moisture.

6. Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheet and flatten slightly.

7. Bake for 12 minutes or until edges are lightly golden and centers are set.

8. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

9. Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.