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

In a large bowl, combine the gluten-free rolled oats, almond flour, cinnamon, nutmeg, ginger, baking soda, and salt.

In a separate medium bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla extract until smooth and well combined.

Gradually fold the wet ingredients into the dry ingredients, mixing until a cohesive dough forms.

If desired, gently fold in the dark chocolate chips or raisins for added texture and flavor.

Scoop tablespoons of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.

Bake in the preheated oven for 12-15 minutes, or until the cookies are set and lightly golden around the edges.

Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.