In a large mixing bowl, beat together the softened butter and sugar until the mixture is light and fluffy, about 2-3 minutes. The mixture should look smooth and creamy, with a gentle sheen.
Add the egg and pumpkin puree to the butter mixture, mixing well after each addition. Continue until fully incorporated; the batter will become slightly thicker and more homogeneous.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt to evenly distribute the spices and leavening agents.
Gradually add the dry ingredients into the wet mixture, folding gently with a spatula or mixing on low speed until just combined. The dough will be soft and slightly sticky but hold together well.
Line a baking sheet with parchment paper and scoop spoonfuls of dough, placing them about 2 inches apart. Use the back of a fork or your fingers to gently flatten each cookie into a disc shape.
Bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden and slightly crisp. The centers should remain soft and chewy.
Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack. This helps set their shape and makes them easier to handle.
Once cooled, enjoy the cookies either warm or at room temperature, savoring their soft, chewy interior and lightly crispy edges.
