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

In a large mixing bowl, combine the rolled oats, pumpkin puree, almond butter, honey (or maple syrup), and vanilla extract. Mix until well combined.

Add the cinnamon, nutmeg, ginger, and salt to the mixture. Stir until the spices are evenly incorporated.

If desired, fold in the dark chocolate chips and/or chopped nuts for added texture and flavor.

Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly with the back of the spoon to form cookie shapes.

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

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