Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until evenly combined. This creates a flavorful dry mixture that will give the cookies their warm aroma.
In a separate bowl, cream the softened butter and brown sugar together using a whisk or spatula until the mixture is light and fluffy, about 2 minutes. It should feel smooth and slightly airy.
Add the large egg to the butter mixture and beat well until fully incorporated. The mixture will become slightly glossy and uniform.
Stir in the canned pumpkin until the batter is smooth and evenly colored, with a moist, slightly sticky texture that holds together well.
Gradually fold the dry ingredients into the wet mixture using a spatula, just until everything is combined. Be careful not to overmix; the batter should be soft but not runny.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. The dough should be soft but manageable.
Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn a golden brown and the centers look just set. You’ll smell warm spices filling your kitchen during baking.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. The edges should feel firm, while the centers remain soft.
Transfer the cookies to a wire rack to cool completely. This helps prevent sogginess and allows the cookies to set perfectly with a tender, moist crumb.
Enjoy these cozy, spiced cookies on their own or with a cup of warm tea or milk—perfect for embracing the flavors of fall anytime.
