Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy with a slightly creamy appearance.
Add the egg, pumpkin, and vanilla extract to the creamed mixture, then beat until everything is well combined and smooth, with a slightly thick texture.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and ginger until evenly mixed.
Gradually add the dry ingredients into the wet mixture, mixing gently until just incorporated and the dough begins to come together with a soft, slightly sticky texture.
Use a spoon or cookie scoop to portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for about 12 minutes, or until the edges are golden brown and the centers look just set, with a slight softness.
Remove the baking sheet from the oven and let the cookies cool for a few minutes on the sheet, allowing the edges to crisp up slightly.
Transfer the cookies to a wire rack to cool completely, revealing their tender center and lightly crunchy exterior.
Enjoy these warm or at room temperature, with their fragrant aroma and perfect balance of soft and crispy textures.
