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

In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of tahini, and 1 cup of brown sugar. Whisk until smooth and creamy.

In a separate bowl, whisk together 1.5 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and a pinch of salt.

Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.

Using rounded tablespoons of dough, drop them onto your prepared baking sheet.

Bake for 12-15 minutes until edges are lightly golden and cookies look set. Let cool slightly before transferring to plates.