Making Pumpkin Snickerdoodles is a delightful experience. Follow these steps for cookie perfection:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
6. Prepare Sugar Mixture: In a small bowl, combine the sugar and cinnamon for rolling.
7. Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Then roll the ball in the cinnamon-sugar mixture until fully coated.
8. Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
10. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Following these simple steps will help you create an incredible batch of Pumpkin Snickerdoodles that will have everyone asking for the recipe!