First Step: Preheat your oven to 350°F and line baking sheets with parchment paper. This prevents sticking and ensures even baking for your chewy pumpkin cookies recipe. Measure all ingredients to streamline the process.

Second Step: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt. Dry ingredients ready? Set aside this combo gives spiced pumpkin cookies their structure.

Third Step: Beat 1 cup softened butter and 1 ½ cups brown sugar in a large bowl for 2 minutes until fluffy and light. This creaming step traps air for soft chewy pumpkin cookies. Scrape sides as needed.

Fourth Step: Mix in 1 egg, 1 cup pumpkin puree, and 1 tsp vanilla until smooth. The pumpkin adds moisture key to easy spiced pumpkin cookies avoid overbeating here.

Fifth Step: Gradually stir dry ingredients into the wet mix until just combined. Do not overmix to prevent tough soft pumpkin cookies. Fold gently for that perfect chew.

Sixth Step: Chill the dough in the fridge for 30 minutes. This step controls spreading, yielding thick, soft spiced pumpkin cookies. Cover with plastic wrap.

Seventh Step: Scoop 2-tablespoon dough balls onto prepared sheets, spacing 2 inches apart. Flatten slightly if desired for even cookies.

Eighth Step: Bake for 10-12 minutes until edges set but centers remain soft. Rotate sheets halfway for uniform browning in your pumpkin cookies recipe.

Final Step: Cool cookies on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store these yield 24 chewy pumpkin cookies. Total time: 45 minutes. For gluten-free, bake 11-13 minutes; vegan versions hold up similarly.