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Begin by preheating the oven to 350°F. Then, line a large cookie sheet with parchment paper or use a silicone non-stick baking mat.
In a large bowl, mix together all dry ingredients–flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate smaller bowl, combine the pumpkin, molasses, vanilla, and almond milk. When purchasing the canned pumpkin, make sure that it is 100% pure pumpkin without any added sugars or other ingredients.
Whisk those wet ingredients together well and then pour the mixture into the larger bowl with the dry ingredients.
This is where you can also add raisins and chopped or crushed walnuts if desired. Stir well to combine all of the ingredients making sure there are no dry floury spots in the batter.
Next, drop the batter by the tablespoonful onto the baking sheet lined with parchment paper or a baking mat. Bake for 15-20 minutes or until lightly browned.