Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt until evenly combined. This ensures the spices and leavening are evenly distributed.
In a separate bowl, blend the melted butter, pumpkin puree, and maple syrup until smooth and fragrant, about 1-2 minutes. The mixture should be creamy and slightly thick.
Pour the wet mixture into the bowl with the dry ingredients, then gently fold everything together using a spatula until just combined. The dough will be soft and slightly sticky but holding together.
Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Gently flatten each cookie with the back of a spoon or your fingers to encourage even baking and a uniform appearance.
Bake in the preheated oven for about 12 minutes, or until the edges are golden and the cookies feel firm when gently pressed.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set their shape, then transfer to a wire rack to cool completely.
Once cooled, the cookies will have a tender crumb with a slight crispness around the edges, and a warm pumpkin aroma filling the room.
