In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, about 2-3 minutes, and it looks slightly paler in color.
Add the egg and pumpkin puree to the creamed mixture, then whisk or stir until well combined and smooth.
In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt to evenly distribute the spices and leavening agents.
Gradually add the dry ingredients to the wet mixture, folding with a spatula or wooden spoon until just combined and the dough is cohesive but not overmixed.
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes to help it firm up and prevent spreading during baking.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Using a cookie scoop or tablespoon, portion out the chilled dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, until they are golden around the edges and the centers look set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes; then transfer them to a wire rack to cool completely.
Enjoy these cozy pumpkin cookies with a cup of coffee or tea, their warm spices and tender crumb making them perfect for fall.
