Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, beat softened butter, ½ cup granulated sugar, and brown sugar until light and fluffy.
Mix in the egg, vanilla extract, and pumpkin puree until smooth and combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms.
In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon cinnamon.
Using a tablespoon or cookie scoop, roll dough into balls and coat in the cinnamon-sugar mixture.
Arrange cookies 2 inches apart on the baking sheet and bake for 10–12 minutes, until edges are set but centers are soft.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature with coffee or tea.
