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

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, granulated sugar, and brown sugar until well combined.

In another bowl, blend the pumpkin puree, egg, vanilla extract, and lemon zest until smooth and creamy.

Gradually fold the wet mixture into the dry ingredients until just combined; do not overmix.

Using a cookie scoop, drop rounded tablespoons of dough onto the baking sheets, leaving about two inches between each scoop.

Bake for 12-15 minutes or until the edges are lightly golden.

Let them cool on the baking sheet for about 5 minutes before moving them to wire racks to cool completely.

Optional: Drizzle with a lemon glaze for added sweetness.