Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper, ready for the cookies.
In a large bowl, use a mixer to cream together softened butter, brown sugar, and maple syrup until the mixture looks fluffy and slightly pale, and it makes gentle squeaking sounds as it’s mixed.
Add canned pumpkin puree to the creamed mixture and stir until it’s evenly incorporated, creating a smooth, orange-hued batter.
In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and a pinch of salt to combine the dry ingredients evenly.
Gradually add the dry mixture into the wet ingredients while mixing on low speed, just until everything is combined and the dough begins to come together, feeling soft but manageable.
Fold in chopped nuts to add crunch and texture, distributing them evenly throughout the dough.
Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 12-15 minutes, until the edges turn golden brown and the centers look slightly puffed and set.
Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes; they will firm up slightly as they cool.
Transfer the cookies to a wire rack to cool completely, allowing the flavors to meld and the texture to become chewy in the center with a crunchy edge.
Enjoy these warm, spiced cookies with a cup of tea or coffee, savoring the contrast of textures and the cozy aroma of fall spices.
