Preheat oven to 350F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, and vanilla until smooth and no sugar lumps remain, about 1 minute.

Add dry ingredients to wet and stir with a wooden spoon or spatula just until no flour streaks remain. Do not overmix - the dough will be soft and sticky, not stiff.

Using a cookie scoop or tablespoon, drop 2-tablespoon mounds of dough onto prepared sheets, spacing 2 inches apart. Bake 12-14 minutes until edges look set and tops are matte with slight cracks. Centers should still look slightly underdone - they firm up as they cool.

Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container at room temperature up to 4 days.