Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, pumpkin puree, and vanilla extract to the butter mixture, and mix until thoroughly combined.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving enough space between each for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still appear soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
