Now, let’s get to the fun part—the baking! Follow these simple steps for cookie perfection:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. I remember my kids laughing at the sound of the mixer every time!
4. Add the maple syrup, pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—you want these cookies to stay tender.
6. Drop tablespoon-sized scoops of dough onto the prepared baking sheets, leaving about 2 inches apart to allow for spreading.
7. Bake for 12-14 minutes or until the edges are lightly golden and the centers are set. My secret? A little under-baking keeps them soft and chewy.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.