Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined. This creates a flavorful dry base for your cookies.
In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar using a wooden spoon or spatula until the mixture is smooth and slightly fluffy—about 2-3 minutes.
Add the egg, pumpkin puree, and vanilla extract to the creamed mixture. Mix until the ingredients are fully incorporated and the mixture is evenly colored and slightly thickened.
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. The dough will be soft but manageable.
Use a spoon or cookie scoop to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set but still soft. You'll notice a warm, spiced aroma filling the kitchen as they bake.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, allowing them to firm up slightly.
Transfer the cookies to a wire rack to cool completely, revealing their slightly cracked, rustic surface speckled with spices.
Serve these cookies warm or at room temperature, enjoying their chewy, tender texture and warming spiced flavor.
