Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

In a large mixing bowl, whisk together the canned pumpkin, honey or maple syrup, egg, and vanilla extract until smooth.

In a separate bowl, combine the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until well combined. Avoid overmixing.

Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheet, spacing them evenly apart.

Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden and set.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.