Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

In a large mixing bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk together to distribute the dry ingredients evenly.

In a separate bowl, mix the maple syrup, pumpkin puree, melted coconut oil, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. If using raisins, cranberries, or nuts, fold them into the dough at this stage.

Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon to create cookie shapes.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake to maintain a soft texture.

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