Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together butter and sugar. Add vanilla extract and pumpkin puree and mix to combine.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, cinnamon, baking powder, salt, nutmeg, and ginger.
Gradually stir dry ingredients into pumpkin mixture until just combined.
Scoop dough using a 1.5 tablespoon scoop or drop by spoonful onto prepared baking sheet. Sprinkle tops with reserved sugar.
Bake for 12-14 minutes, or until cookies begin to brown around edges and tops begin to crack. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.*Optionally, add a teaspoon of cinnamon to your topping sugar for an added kick of spice in your sugar coating.