Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and salt until well combined.
In a separate bowl, cream the softened butter with both sugars until the mixture becomes light and fluffy, and the sugars are dissolved.
Add the egg and pumpkin puree to the butter mixture, then whisk until smooth and fully incorporated.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until a sticky dough forms.
Use a spoon or cookie scoop to portion out twelve rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 12-15 minutes, until the edges are golden brown and the centers look set.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, the cookies will have a crispy edge with a soft, moist center, ready to serve and enjoy.
