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

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

In a large bowl, cream together the 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 sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.

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