Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, smoked paprika, and salt until evenly combined. This creates a fragrant spice mixture that will flavor the cookies.
In a separate bowl, beat the melted butter and granulated sugar together until the mixture is smooth and slightly fluffy, filling the air with a warm, sweet aroma.
Whisk the egg into the butter and sugar mixture until fully incorporated and the mixture becomes creamy.
Add the pumpkin puree to the wet mixture and fold everything together gently until the mixture is uniform and slightly thickened.
Gradually pour the dry mixture into the wet ingredients, folding gently until all the ingredients are just combined and form a soft, sticky dough.
Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for about 12 minutes, until the edges are lightly golden and the cookies feel firm around the edges while still soft in the center.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, allowing the centers to set slightly for a chewy texture.
Transfer the cookies to a wire rack to cool completely, releasing their earthy aroma and inviting you to indulge.
Enjoy these cookies warm or at room temperature, savoring the subtle smoky spice and tender, chewy interior with each bite.
