Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine the roasted pumpkin puree, brown sugar, maple syrup, and vegetable oil. Whisk together until the mixture is smooth, slightly thick, and fragrant with warm pumpkin aroma.
Add the vanilla extract and whisk again to incorporate evenly into the wet mixture.
In a separate bowl, sift together the all-purpose flour, cinnamon, nutmeg, ground ginger, salt, and baking soda. Mix well to evenly distribute the spices and leavening agents.
Gradually fold the dry ingredients into the wet mixture, stirring gently until a sticky, thick dough forms. The dough should hold together but remain soft and slightly tacky.
Using a tablespoon or Cookie Scoop, portion out the dough and shape into round balls. Place them spaced apart on the prepared baking sheet.
Flatten each dough ball slightly with the back of a fork or your fingers to help them bake evenly and create a textured top.
Bake in the preheated oven for approximately 12 minutes, or until the edges are golden brown and fragrant.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes; then transfer them to a wire rack to cool completely.
Enjoy these chewy, pumpkin-spiced cookies as a cozy fall treat, with flavors that evoke warm mornings and crisp autumn days.
