Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the pumpkin puree, melted coconut oil (or unsalted butter), brown sugar, and granulated sugar. Whisk together until smooth.

Add the egg and vanilla extract to the mixture. Continue to whisk until everything is fully combined and creamy.

In a separate bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk them together.

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

Using a cookie scoop or tablespoon, drop dollops of the cookie dough onto a greased baking sheet, leaving space between each cookie.

Bake in your preheated oven for 10 to 12 minutes, or until the edges are lightly golden.

Once baked, remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.