1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

2. In a large bowl, mix the soft butter with both sugars until light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix until well combined. Next, add the pumpkin purée and stir in. In a separate bowl mix flour, pumpkin pie spice, cinnamon, baking powder, and salt. Add the mixture to the large bowl and mix until just combined.

3. Combine the sugar and pumpkin pie spice in a small bowl. Use a large cookie scoop (about 2 tbsp.) and scoop out the dough from the bowl. Drop the dough portions into the sugar mixture and coat them completely with the spiced sugar, then place them with enough space in between on the prepared baking sheet. My baking sheets fit six cookies at a time.

4. Bake the cookies for 12-14 minutes or until set around the edges with small cracks all over. Take out of the oven and let cool for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.