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

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

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.

Mix in the canned pumpkin puree until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Allow to cool completely on a wire rack.

To make the frosting, beat the cream cheese and butter together in a medium bowl until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until the frosting is creamy and thick.

Spread or pipe the cream cheese frosting onto the cooled cookies.

Optional: Sprinkle with a pinch of cinnamon for garnish.