Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.

Combine the wet ingredients: Add the pumpkin puree, peanut butter, maple syrup, and vanilla to a large bowl. Whisk until evenly blended. The mixture should look thick, smooth, and creamy; if natural peanut butter has separated, stir it thoroughly before measuring.

Add the oats and seasonings: Stir in the rolled oats, cinnamon, ginger, nutmeg, baking soda, and salt. Mix until the oats are evenly coated and no pockets of dry spices remain.

Fold in the pecans and raisins: Stir in the chopped pecans and raisins until evenly distributed. The mixture should be thick, moist, and scoopable rather than runny. If it seems unusually loose, let it stand for 5 minutes so the oats can absorb some moisture.

Shape the cookies: Scoop approximately ¼ cup (60 ml) of mixture per cookie onto the prepared baking sheet, making 14 cookies. Leave about 1½ inches (4 cm) between them. Gently flatten each mound to about ½ inch (1.3 cm) thick because these cookies spread very little during baking.

Bake until set: Bake for 14 to 16 minutes, until the tops look dry, the cookies feel set around the edges, and the bottoms are lightly golden. The centers should remain soft but should not look wet.

Cool on the pan: Leave the cookies on the baking sheet for 10 minutes. They are delicate while hot and become firmer as they cool.

Finish cooling: Transfer the cookies carefully to a wire rack. Enjoy warm or let them cool completely before storing.