Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.

In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, molasses, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the gingerbread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.