Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This incorporates air into the mixture, helping the cookies to rise.

Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined.

In another bowl, whisk together the sifted flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures even distribution of the leavening agents and spices.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can lead to tough cookies.

Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

In a medium bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase the speed to medium and beat until fluffy.

Mix in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.

Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie. Enjoy!