Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Whisk dry ingredients: In a medium bowl, whisk 1 cup freekeh flour, 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, and 1/4 teaspoon nutmeg. Set aside.

Cream butter and sugars: In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup brown sugar and 1/3 cup granulated sugar until light and slightly fluffy, about 2 minutes.

Add wet ingredients: Beat in 1 large egg, 3/4 cup pumpkin purée, and 1 teaspoon vanilla until smooth. The mixture may look slightly curdled—totally fine.

Combine: Add the dry ingredients to the wet and mix with a spatula until just combined. Do not overmix.

Fold in extras: Stir in 1/2 to 3/4 cup of your chosen mix-ins, if using. Dark chocolate chips and chopped pecans are a great combo.

Scoop: Using a 1 1/2-tablespoon scoop, drop mounds of dough onto the prepared sheets, spacing about 2 inches apart. If you like, lightly flatten the tops and sprinkle with coarse sugar.

Bake: Bake for 11–13 minutes, until the edges are set and the tops look dry and slightly puffed. The centers should still be soft.

Cool: Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They’ll firm up as they cool.