Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined. This ensures even distribution of the spices and leavening agents.
In a separate bowl, cream the softened butter, light brown sugar, and granulated sugar using a spatula or mixer until the mixture is light, fluffy, and slightly pale—about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix thoroughly until the batter is smooth and fragrant, with a vibrant orange color and a slightly thick consistency.
Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. The dough will be somewhat sticky but manageable.
Use a cookie scoop or spoon to portion out round balls of dough and place them evenly spaced on the prepared baking sheet. Flatten each ball slightly with the back of the scoop or your fingers for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set but still soft.
Once baked, remove the cookies from the oven and transfer them to a cooling rack. Allow them to cool for at least 10 minutes; this helps set their shape and enhances their chewy texture.
Enjoy these warm or at room temperature, perhaps with a glass of milk or a drizzle of glaze if desired. Their moist interior and softly crispy edges make them perfect for fall gatherings or cozy nights.
