October is National Pumpkin Month and National Cookie Month. These Pumpkin Cookies courtesy of The New York Times are a perfectly delicious way to mark both occasions!

Preheat oven to 350 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper.

In a medium bowl, whisk together 1 1/2 cups flour, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon each ground nutmeg, baking powder, baking soda and Kosher salt.

In a large bowl, beat together 8 tablespoons unsalted butter and 1 cup packed light brown sugar until fluffy, approximately 3 minutes with an electric mixer on medium. Beat in 1 large egg, 3/4 cup pumpkin puree and 1 teaspoon vanilla extract. Add flour mixture to pumpkin mixture and beat until just combined.

Drop tablespoonfuls onto prepared sheets and bake until cookies are puffed, set and spring back gently when pressed in the center, approximately 12 minutes. Transfer cookies to a rack to cool and enjoy.