In a mixing bowl, combine the dry goods, flour, baking soda, and salt. Stir to ensure consistency. Add chocolate powder, pumpkin spice and ginger spice. Stir again.
In a second mixing bowl, combine the sugar, vegetable oil, molasses and warm water. Stir until texture is creamy and dark brown, about two minutes.
Pour the contents of the second bowl into the first. Then rinse hands with cold water and knead contents into a large ball, about 3 minutes. Then add crystallized ginger and chocolate nibs. Rinse hands again under cold water and knead ingredients until dough becomes consistent. If the dough becomes too sticky to handle, add a bit more flour. Let stand for 60 minutes.
Rinse hands in cold water. Pinch off a piece of dough. Gently roll dough between fingers and palms until a ball forms. Roll dough in sugar. Line baking sheet with parchment paper and place cookie dough balls on sheet, about 2 inches apart. Take a cutting board and lightly press down on cookies. Then place on middle rack of oven and bake for 10 to 12 minutes. Remove from oven while still soft. Set aside to allow flavors to fuse. Store in cookie jar for up to five days.