Preheat the oven to 350°F (175°C).

In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

In another bowl, cream the softened butter and honey until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Scoop tablespoon-sized dollops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.