Preheat the oven – Set to 350°F (175°C) and line baking sheets with parchment paper.

Cream butter and sugars – In a large bowl, beat softened butter with brown and granulated sugar until light and fluffy. This step creates structure and air in the cookies.

Add wet ingredients – Mix in pumpkin purée, egg, and vanilla extract until smooth and well combined. Scrape down the bowl to ensure even mixing.

Combine dry ingredients separately – In another bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt. Mixing separately ensures even spice distribution.

Incorporate dry into wet mixture – Gradually add the dry ingredients to the wet mixture. Mix until just combined. Avoid overmixing, which can make cookies dense.

Scoop evenly – Use a cookie scoop or spoon to drop even portions onto the prepared baking sheet, spacing about 2 inches apart.

Bake carefully – Bake for 12–15 minutes until the tops are set and a toothpick inserted in the center comes out clean. The cookies should remain soft.

Cool properly – Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.