Preheat oven to 400 degrees (204 C). Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized. Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract. Add wet ingredients to the dry and mix until just combined. If it's still too sticky, add a bit more flour. Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle. Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top. For the molasses glaze, mix milk and ½ cup powdered sugar with molasses and stir until desired consistency. Make maple glaze in similar manner using ½ cup powdered sugar and maple extract. Remove from the oven and let cool on a cooling rack for at least 5 minutes before applying the glaze - they should be only slightly warm to the touch.