Preheat oven to 350°F. Line baking sheets with parchment paper.

Chop pecans and toast in a skillet over low heat until fragrant, then let cool.

Cream butter and sugar together until fluffy, about 1-2 minutes.

Add egg, vanilla, baking powder, cinnamon, nutmeg, and salt. Mix until smooth.

Gradually add flour, mixing until combined. Stir in the toasted pecans.

Drop tablespoon-sized dough balls onto prepared baking sheets, spaced 3 inches apart.

Bake for 11-13 minutes until edges are golden and cookies are crispy.

Allow cookies to cool on baking sheet for 5 minutes before transferring to wire racks.