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

Drain the pure pumpkin in a fine mesh strainer for 10-15 minutes to remove excess liquid.

In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger.

In another bowl, cream softened butter, light brown sugar, and granulated sugar until smooth.

Add egg and beat on high until combined. Mix in milk and drained pumpkin.

Gradually add dry ingredients to wet, mixing until just combined. Drop 2-tablespoon portions onto prepared baking sheets.

Bake for 14-15 minutes until edges are set but centers are soft. Cool completely on racks.