In a medium bowl, combine the flour, baking powder, salt and pumpkin pie spice. Whisk to blend and set aside.
In a large bowl, beat together the sugars and butter until light and fluffy.
Blend in the pumpkin purée, then beat in the egg and vanilla until well incorporated.
With the mixer on low, add in the dry ingredients with the wet. I would add them in 2 different batches so you don’t get flour everywhere.
Mix until well incorporated. Cover and chill the dough for at least 1 hour.
After 1 hour, preheat your oven to 350 degrees.
Line your baking sheets with parchment paper.
Combine the sugar and cinnamon in a small bowl for the coating.
Scoop the dough (about 1 tablespoon) and roll into a ball with your hands.
Coat the dough ball in the cinnamon sugar mixture and place on the prepared baking sheet.
Repeat to fill the baking sheets. You should space the dough balls 2-3 inches apart.
Using the bottom of a glass cup, flatten the dough balls slightly.
Bake the cookies for 10-12 minutes. Let cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
