Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
In a medium bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt and mix together.
In a separate large bowl, add the brown sugar, granulated sugar, egg, pumpkin, butter and vanilla and mix together well.
Add the dry ingredients to the wet ingredients and gently fold in until incorporated. The dough will be somewhat wet and sticky.
Add the powdered sugar for rolling into another bowl. Using a tablespoon size cookie scoop, scoop the dough into the bowl of powdered sugar.
Gently roll it all around with a fork or with your fingers until thoroughly coated. Put a heavy coating on to get the nice crinkle effect. Do not shake off any excess sugar.
Place them on the baking sheet 2-inches apart.
Bake at 350˚F for 10 minutes.
Remove from the oven and let cool for 2 minutes then transfer to a wire cooling rack.
Notes
These can be frozen, see my tips above on how to do that.
Double this recipe to serve more people or save for later.
Make sure that your dough is heavily coated in powdered sugar. It can melt off slightly while baking.
If you want, you can roll in granulated sugar before powdered sugar to help it stick.
This can be refrigerated before rolling, but not required.
Salted butter can be used. Just leave out the additional salt in the recipe.