Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate mixing bowl, beat together the sugar and softened butter until light and fluffy.
Add in the canned pumpkin puree, egg, and vanilla extract. Mix until well combined.
Gradually add in the dry ingredients, mixing until the dough is smooth and well mixed.
On a floured surface, roll out the cookie dough to a 1/4 inch thickness.
Using a pumpkin-shaped cookie cutter, cut out the dough into pumpkin shapes.
Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
Bake for 12-15 minutes or until the edges of the cookies are lightly golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.