Preheat the oven to 375 F and line a baking dish with a parchment paper.
In a small large bowl whisk together pumpkin puree, almond flour, oil, sugar, ginger, cinnamon, salt and baking powder.
Fold in flour and mix the batter until no lumps of flour are visible.
In a small bowl dissolve baking soda and vinegar. Add foamy mixture to the batter and mix with a spatula until your batter is silky smooth.
Using an ice-cream scoop, drop the cookies onto the prepared baking sheets, spacing them about 2" apart.
Bake for 25-30 minutes until toothpick inserted in the middle comes out with fever crumbs. Remove cookies from the oven and transfer to a wire rack.
Meanwhile, in a small bowl combine chocolate and milk. Microwave for 15 seconds and then stir until chocolate is completely melted. If necessary, microwave for 10 more seconds.
Dip fork in melted chocolate and then drizzle all over cookies, see Note 2. Let the chocolate harden and enjoy the cookies.