Preheat the oven to 350°F then line a baking sheet with parchment paper.In the bowl of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract. Beat on high for about 30 seconds, or until well-combined. Add the pumpkin puree and continue to beat for another 30 seconds.With the mixer on low, add the cinnamon, ginger, oat flour, almond flour, baking soda and salt. Mix for 30 more seconds, until a dough forms. If you want to add raisins, nuts, or chocolate chips, feel free to stir them in now.Scoop out heaping tablespoons of the dough at a time and roll into separate balls. If the dough is sticking to your hands, lightly dampen them with water as needed. Gently press each ball with your hand to slightly flatten. Bake in the preheated oven for 12-13 minutes, until light golden brown on the bottom. Set aside and allow to cool.If icing them, combine all of the ingredients in small bowl then stir together until smooth. Transfer to a plastic baggy and refrigerate for at least 15 minutes. Cut a small piece of the tip of the corner of the bag then use it to pipe the icing on to each cookie. You can serve them immediately or refrigerate to set the icing before eating.