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

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt; set aside.

In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg, then stir in the pumpkin puree and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are set and the centers are still soft.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.