Pistachio Autumn Cookies

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup maple syrup

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup pistachio kernels, chopped

Preheat oven to 350° F and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and maple syrup.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Fold in the chopped pistachios until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet.
Bake for 10-12 minutes or until golden brown and set. Let cool for a few minutes before transferring cookies to a wire rack.