Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, with a slightly pale color and a hint of whine. Beat in the egg, vanilla, and pumpkin purée until smooth and cohesive. Fold the dry ingredients into the wet mixture just until combined and the dough is soft and slightly sticky. Using a spoon or cookie scoop, form small mounds of dough and place them about 2 inches apart on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers. Bake for 12-14 minutes, or until the edges are golden and the centers look set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these warm or at room temperature, and admire their rustic, spiced appearance and fragrant aroma.
