Preheat oven at 325 degrees.
Line a baking sheets with parchment paper or spray with non-stick spray.
Using a mixer, in a medium-sized bowl, cream together the butter, brown sugar and granulated sugar until fluffy and light, about 2-3 minutes.
Add the pumpkin vanilla, and milk or water and mix together until combined.
Add the flour, baking powder, soda, salt and spices to the wet mixture and using mixer, mix until combined, and do not over-mix. Dough will be very soft.
Stir in the trail mix.
Drop cookie dough by heaping tablespoonfuls or by using a small cookie scoop onto the prepared baking sheets.
Bake for 10-12 minutes until the edges are set but the middles are still a little bit soft.
Cool on the baking sheet 4-5 minutes before removing to a wire rack to cool completely.
Store at room temperature or freeze up to 3 months.