Soft Vegan Pumpkin Gingersnap Cookies (gluten-free)

0 In a medium bowl, whisk the oat flour, baking soda, baking powder, and sea salt. Whisk well and set aside.
1 In a large bowl, combine the pumpkin puree, oil, ground flaxseed, vanilla, molasses, sugar, and spices. Whisk well.
2 Combine the dry ingredients into the wet bowl. Use a spatula or wooden spoon and combine. If it seems a little too wet, add a teaspoon more of oat flour. You want a somewhat sticky dough. The dryer the dough however, the less crinkles, so be careful not to add too much flour. Put in the refrigerator for 15 minutes.
3 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
4 Use a cookie scoop (mine is a 1 1/2 Tbsp scoop) and make balls (about 1 inch balls) of the dough and lightly press on the baking sheet to flatten. They do not spread much.
5 Bake for 10 to 12 minutes. I baked mine for 10 minutes. Be careful not to overbake because it can be hard to tell since the cookies are naturally brown. (For crispier cookies, bake 1 to 2 mins longer.) The cookies will be soft when just baked. Cookie slam the sheet for better crackling and texture. Let them cool for 5-10 minutes on the sheet, then transfer to a wire rack.
6 Store cooled cookies in an airtight container for 2 days. Or store in the refrigerator up to 5 days. Enjoy!
7 *You can also sub all the spices combined for 1.5-2 tsps of pumpkin pie spice.