These cookies are a delightful treat, combining the warm flavors of pumpkin and spices into a soft, cake-like texture.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Preheating ensures even baking and prevents undercooked centers.
In a large mixing bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
Use room temperature butter for easier mixing and a smoother texture.
Add the pumpkin puree, vanilla extract, and egg to the sugar mixture and blend until well combined.
Scrape down the sides of the bowl to ensure all ingredients are incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Sifting the dry ingredients can help prevent lumps and ensure even distribution.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cookies tender and fluffy.
If using, fold in the chopped pecans.
Gently fold to avoid breaking the nuts into smaller pieces.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes and even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set and prevents breaking.
For the optional frosting, beat the cream cheese and powdered sugar until smooth and creamy, then drizzle over the cooled cookies.
Ensure the cookies are completely cool before frosting to prevent melting.
Serve the cookies with a warm beverage and enjoy!
Pair with a spiced latte or tea for a cozy treat.
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