Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree and granulated sugar until the mixture is smooth and slightly glossy.
Pour in the melted butter and whisk again until well combined, creating a fragrant, orange-hued batter.
In a separate bowl, sift together the flour, ground ginger, cayenne pepper, baking soda, and salt to evenly distribute the spices.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until the dough starts to come together and looks slightly sticky.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, until the edges are golden and the tops look set.
Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes until they firm up slightly.
Transfer the cookies to a wire rack to cool completely, revealing their slightly chewy and tender interior with crispy edges.
Once cooled, enjoy these cookies with a glass of milk or a warm beverage, savoring their spicy aroma and chewy texture.
