Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

Add in the pumpkin puree and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the all-purpose flour, salt, cinnamon, nutmeg, and ginger.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.

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

Bake for 25-30 minutes or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.