Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and canned pumpkin puree, mixing well until fully combined. Don’t forget the aromatic vanilla extract!

In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.

If desired, fold in chocolate chips, walnuts, or raisins into the dough.

Using a cookie scoop or spoon, drop dollops of dough onto the prepared baking sheet, spacing them apart.

Bake for 12 to 15 minutes or until the edges are set. The centers may appear soft; that’s fine, as they will firm up while cooling.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Devour them with your favorite cup of tea or coffee!