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, and nutmeg until evenly combined. This forms the dry base of your cookie dough.
In a separate bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy—about 2-3 minutes, with a slight increase in volume and a creamy texture.
Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture, then beat everything together until smooth and well incorporated, with a slightly glossy appearance.
Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. The dough will be soft and slightly sticky but should hold together.
Chill the dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape during baking and develop a better flavor.
Once chilled, use a cookie scoop or spoon to portion the dough onto the prepared baking sheet, spacing each about 2 inches apart for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look soft but set. The cookies will be tender and pudding-soft inside with slightly crispy edges.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures they set up properly and don't break apart.
Enjoy these soft, tender pumpkin cookies with a warm spice aroma, perfect for embracing the cozy feelings of fall.
