Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to ensure easy cleanup.
In a large mixing bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until evenly combined. This creates a flavorful dry base for your cookies.
In another bowl, cream the softened butter and brown sugar together using a whisk or spatula until the mixture is light, fluffy, and slightly paler in color, about 2 minutes. You should hear a gentle scraping sound as you mix.
Add the large egg and canned pumpkin to the butter mixture. Mix well until the batter is smooth, with a consistent orange hue and a slightly thickened texture.
Gradually fold the dry ingredients into the wet mixture using a spatula, just until everything is incorporated. Be careful not to overmix, as this can make the cookies tough.
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the oven for 12-14 minutes, until the edges are golden brown and the centers look just set. The aroma of warm spices will fill your kitchen as they bake.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the centers to set and the flavors to meld.
Enjoy your pumpkin spice cookies warm or at room temperature, perfect for sharing or savoring on a cozy fall day.
