Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine your wet ingredients. Then add all the dry ingredients and mix until incorporated. The batter will be thick, so a silicone spatula works best.
Use a small cookie scoop to make approx. 22-24 cookies and place them on your prepared baking sheet. Use a wet fork or spoon to flatten slightly.
Optional: Press any optional toppings gently into the center of some or all of your cookies.
Then bake for 12-14 minutes, until edges are lightly golden and remove from the oven. Let cool for 10 minutes before enjoying.
If you have a premixed pumpkin spice blend (and don’t have the individual seasonings) you may use 3 teaspoons of the mix instead.The cookie batter will be thick, and won't spread in the oven, so make sure to shape them to your liking, before baking.It helps to wet the fork or spoon when pressing your cookies down so it doesn't stick to the cookies.Let your cookies rest for 10 minutes before enjoying. This brief cool down period will allow your cookies to completely set.For nut free, skip the pecan garnish.Leftovers will keep at room temperature for 2-3 days, refrigerated for 1 week or freeze air tight in a freezer safe container for up to 3 months.