Preheat oven to 350℉ (180℃)
Line two baking sheets with parchment paper or silicone baking mats.
Combine gluten-free flour, salt, ginger, cinnamon, baking powder and baking soda in a bowl. Set aside for later.
3 cups gluten-free flour, 1 teaspoon baking powder, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon salt, 1 teaspoon baking soda
In a large bowl, add the vegetable oil, pumpkin purée, eggs, and brown sugar. Whisk together until smooth and well combined.
1 15 ounce can of pumpkin puree, ⅔ cup vegetable or canola oil, 2 large eggs, 2 cups light brown sugar, packed
Add the flour mixture to the pumpkin mixture and stir with a spatula until fully combined and no streaks of flour remain.
Scoop about 1 ½ tablespoons of cookie dough for each cookie and place them on the prepared baking sheets. Make sure to leave about 1 ½ inches of space between each one, as they will spread while baking.
Bake for 12 - 15 minutes in preheated oven. Cookies will be well risen and are done when a toothpick inserted in the center comes out clean.
Let cookies cool for 10 minutes then transfer to a wire rack to cool completely.