Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and vegetable oil until smooth and well combined. The mixture should look creamy and uniform.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This helps distribute the leavening agents and spices evenly.
Add the dry ingredients into the pumpkin mixture gradually, folding gently with a spatula until just combined. The dough will be slightly sticky but manageable.
Fold in the chopped nuts until evenly distributed throughout the dough. This adds a pleasing crunch and flavor to each bite.
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for about 12 minutes, or until the edges turn golden brown and the tops look set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, allowing them to firm up slightly.
Transfer the cookies to a wire rack to cool completely, which helps them develop a slight crispness on the outside while remaining tender inside.
Enjoy your pumpkin crunch cookies once cooled—these cookies are delicious with a glass of milk or a warm cup of tea.
