Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer or whisk until the mixture is light and fluffy, about 2 minutes. You'll notice the color lightening and the texture becoming smooth and airy.
Add the large egg and vanilla extract to the creamed mixture and beat until well combined. The mixture should look slightly thicker and glossy.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and cloves. The dry ingredients should be evenly distributed, with no clumps.
Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated. The dough will begin to come together and feel slightly sticky.
Fold in the canned pumpkin puree and chopped nuts, if using. The dough will be moist and slightly sticky but manageable.
Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing each about 2 inches apart. The dough should be rounded and slightly mounded.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set. Your kitchen will fill with warm spice aroma as they bake.
Remove the baking sheet from the oven and let the cookies cool for about 5 minutes on the sheet. They will be soft but firm enough to transfer.
Transfer the cookies to a wire rack and allow them to cool completely. The cookies will firm up and develop a tender, moist crumb with a lightly crisp edge.
Enjoy these cozy pumpkin spice cookies with a glass of milk or a warm cup of tea. They’re perfect for sharing or enjoying as a comforting treat any time of year!
