3cupsall purpose flourregular or gluten-free measure-for-measure flour blend
2teaspoonspumpkin pie spice
For the Coating:
1teaspoonpumpkin pie spice
In a medium bowl, beat together the butter, sugar, and brown sugar until smooth and creamy.
Add the pumpkin puree, egg, and vanilla and beat to combine.
In a separate bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice. Add the dry ingredients to the butter mixture and beat to combine.
Cover the bowl with plastic wrap and chill for at least 1 hour.
When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Combine the coating ingredients: sugar, pumpkin pie spice, and cinnamon in a small bowl.
Use a 1 1/2 tablespoon cookie scoop (or scoop with measuring spoons) to scoop out the dough and roll it into a ball between your hands. Roll the cookies in the sugar coating mixture and place on a baking sheet. Press each cookie down slightly with your fingers.
Bake in the preheated oven for 13 to 15 minutes, until golden brown.
Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.