Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.

Whisk the dry mix: In a medium bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. If using pumpkin pie spice, use 2 teaspoons total and skip the individual spices.

Cream the butter and sugars: In a large bowl, beat 1/2 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2–3 minutes. This step adds air and gives you a softer cookie.

Add wet ingredients: Beat in 1 large egg, then mix in 3/4 cup pumpkin puree and 1 teaspoon vanilla extract. The mixture may look slightly curdled—that’s normal.

Combine: Add the dry ingredients to the wet mixture in two additions. Stir gently until just combined. Do not overmix. If you’re adding chocolate chips or nuts, fold in up to 1 cup now.

Scoop: Use a medium cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart. The dough will be soft and a bit sticky.

Bake: Bake for 10–12 minutes, or until the edges look set and the tops spring back lightly when touched. They won’t brown much, so rely on texture rather than color.

Cool: Let cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Optional glaze: Whisk 1 cup powdered sugar with 1–2 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of cinnamon until smooth. Drizzle over cooled cookies and let set for 15–20 minutes.