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

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix until smooth.

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Slowly add the dry ingredient mixture to the pumpkin blend, stirring until just combined.

Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, until edges are lightly golden.

In a mixing bowl, beat the softened cream cheese and butter together until creamy.

Gradually add the powdered sugar and vanilla extract, mixing to combine.

Once the cookies are completely cool, frost each one with the cream cheese frosting and add a sprinkle of cinnamon if desired.