Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the canned pumpkin puree, tahini, and brown sugar until smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.

Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.

Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each scoop.

Bake for 12-15 minutes until edges are lightly golden. Let cool slightly on the baking sheet before transferring to a wire rack.