In a medium mixing bowl, sift together dry ingredients including flour, salt and pumpkin pie spice.
In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together butter, sugar and light brown sugar. When blended, light and creamy, add egg, vanilla and pumpkin.
Gradually add dry mixture to wet until fully combined.
Cover bowl with plastic wrap and refrigerate for a minimum of 2 hours.
After dough has chilled, preheat oven to 350 degrees.
In a small bowl, mix topping ingredients, sugar and pumpkin pie spice.
With clean hands, roll dough into 1 1/2 inch balls. Dough might be sticky and not roll well, have no fear, just plop it into the sugar and coat.
Place onto a parchment paper or silmat lined cookie sheet about 2 inches apart.
Dip the flat bottom of a pint glass into the sugar and flatten each ball until approximately 1/4 inch thick.
Bake for 13-15 minutes or until cookie tops start to crack. Do not wait until cookies brown, they will be overdone.
Allow to cool on cookie sheet for at least 5 minutes before carefully transferring to a cooling rack using a spatula.
If you've tried this recipe, please come back and leave a comment to let us know how it went and if you made any modifications!