Preheat the oven to 325ºF. (162°C)
Measure the flour, rolled oats, baking powder, cinnamon, and ginger into a mixing bowl. Whisk till combined.
Make a well in the flour and add the canola oil. Mix on medium speed using a paddle attachment till crumbly. Add the pumpkin and peanut butter, and stir till combined.
Add the water all at once and mix until dough forms and all the ingredients are combined.
Turn the dough out onto a slightly floured surface and gently knead until dough is smooth and soft. Roll the dough ¼-inch thick, and cut the biscuits into desired shapes with cookie cutters. Place the biscuits on a parchment-lined cookie sheet and bake 12– 15 minutes until they are dry and firm to the touch.
Turn the oven off and leave the biscuits in another 20– 30 minutes. Remove them from the oven, cool them on a baking rack, and store them in a cookie tin.