• Preheat to 350°F (180°C) and line two baking sheets with parchment paper.

Mix Wet Ingredients:

• In a large bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Stir well with a wooden spoon until smooth.
  ⅓ cup butter, ½ cup light brown sugar, ⅓ cup granulated sugar
• Add in the egg, pumpkin purée, and vanilla extract, mixing until fully combined.
  1 egg, ½ cup pumpkin purée, 1 teaspoon vanilla extract

Prepare Dry Ingredients:

• In a separate bowl, whisk together the all-purpose flour, salt, baking soda, cinnamon, nutmeg, and ginger.
  1 ½ cups all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, 1 ¼ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¾ teaspoon ground ginger
• Sift the dry ingredients into the wet mixture. Gently mix until everything is well incorporated, but avoid over-mixing.

Chill the Dough:

• Cover the dough and chill in the refrigerator for 1 hour. If you're short on time, you can freeze it for 20-30 minutes until it's firmer and easier to handle.
• Scoop and roll the dough into balls, about 1 to 1.5 tablespoons each. Place them on the lined baking sheets, leaving space between each cookie.

Bake:

• Bake in the preheated oven for 14 to 16 minutes, or until the cookies are golden brown on top.
• Allow the cookies to cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely.