Preheat your oven to 350ºF (175ºC). Lightly grease a cookie sheet or line it with parchment paper to ensure the cookies won't stick during baking.

In a medium-sized mixing bowl, combine the whole wheat flour, old-fashioned oats, natural cane sugar, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Mix everything together until the ingredients are well distributed, and set the bowl aside.

In a separate bowl, combine the pure maple syrup, pumpkin puree, and vanilla extract. Stir these together until smooth, then mix in the canola oil. This forms your wet mixture, which helps give the cookies moisture and flavor.

Pour the wet mixture from Step 3 into the dry ingredients from Step 2. Mix gently until just combined to avoid overworking the dough. Fold in the chocolate chips, making sure they're evenly distributed. I find that folding the chocolate chips in at the end keeps them whole and perfectly melty.

Using a rounded tablespoon, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them evenly. Flatten each cookie slightly with the back of the spoon. Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for about 1 minute. Then, transfer them to a wire rack to cool completely before serving. For an extra treat, try enjoying one while it's still a little warm!