Gather all ingredients and preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a mixing bowl, beat together the butter and granulated sugar until light and fluffy, then add the brown sugar, followed by the egg and vanilla extract.

Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl, ensuring there are no lumps.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the pumpkin puree.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.