Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks creamy and slightly fluffy.
Add the egg to the bowl and whisk again until fully incorporated and the mixture is smooth.
Stir in the pumpkin puree until evenly blended into the wet ingredients.
In a separate bowl, whisk together the flour, spices, salt, and baking soda to ensure even distribution of dry ingredients.
Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined and a thick dough forms.
Using a tablespoon or cookie scoop, portion out the dough and place it onto the prepared baking sheet, spacing cookies about 2 inches apart.
Gently flatten each dough ball with the back of a spoon or your fingers to create a round shape.
Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the tops appear set.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a cooling rack.
Once cooled slightly, enjoy the cookies warm or at room temperature, noting their soft, moist, and slightly cracked tops.
