1) Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, ground ginger, and salt.
2) Cream butter and sugar: In a separate large bowl, beat the softened butter and light brown sugar until light and fluffy, about 2-3 minutes.
3) Add wet ingredients: Mix in the molasses, egg, pumpkin puree, and vanilla extract until smooth and well-combined.
4) Combine the mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined and no dry spots remain.
5) Shape and chill: Shape the dough into a log or disc, wrap it tightly in plastic wrap, and chill for at least 1 hour (or up to overnight). Chilling helps the cookies keep their shape and enhances the flavor.
6) Preheat the oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
7) Roll out the dough: On a lightly floured surface, roll the dough to about ¼ inch thickness. Use cookie cutters or shape into small balls for a simple snap-style cookie.
8) Bake: Place the cookies on the parchment-lined baking sheet and bake for 10-12 minutes, or until the edges are crisp and golden. If you prefer an even crispier texture, bake for an additional 1-2 minutes, watching closely.
9) Cool and serve: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
