Ingredients:

• 1 cup of canned pumpkin puree
• 2 1/2 cups of all purpose flour
• 2/3 cups of white sugar
• 2/3 cups of brown sugar
• 3/4 cups of butter (about 7 oz) soft, at room temperature
• 2 eggs
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon of vanilla extract

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Pour flour into a bowl:

   

3. Add baking soda:

   

4. And baking powder:

   

5. As well as cinnamon, ginger and nutmeg:

   

6. Whisk all these components together and set aside:

   

7. Put butter into the mixer bowl:

   

8. Add both, white and brown, sugars:

   

9. Pour in vanilla extract:

   

10. Crack eggs:

    

11. Put whisking attachment on and mix everything together until homogeneous:

    

12. Add pumpkin puree:

    

13. Mix:

    

14. Gradually mix flour and spices mix prepared earlier, spoon by spoon:
    

    

    

    

    
    
15. Warm up oven to 350F. Lay cookie sheets with parchment paper and spoon cookie batter in to form cookies, make sure to position them at a distance from each other so they have space to grow:

    

16. Put cookie sheets into warmed up oven and bake for about 15 mins, then remove them from the oven and let cookies cool down till room temperature as is, on the sheet. Initially cookies may feel too soft, but this will go away with cooling down:

    

17. Once cookies are cooled down, they are ready, move them to a plate and serve as is

    

18. Or spread some cream cheese frosting on top for additional flavor: