Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined, then stir in the pumpkin puree.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.