Pumpkin Cookies

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer or whisk until the mixture is light, fluffy, and smells caramel-sweet—about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth and glossy.
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 to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. The dough will be thick and slightly sticky.
Fold in chopped nuts or chocolate chips, if using, ensuring they are evenly distributed throughout the dough.
Scoop about 1.5 tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Slightly flatten each scoop for a more uniform shape.
Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown and your kitchen fills with the warm aroma of cinnamon and pumpkin.
Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes to set. Then transfer them to a wire rack to cool completely.
Enjoy these soft, chewy pumpkin cookies with a glass of milk or a cup of coffee—perfect for cozy fall afternoons or sharing with loved ones.