• In a medium mixing bowl, sift or whisk together the 3 3/4 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon Kosher salt and 1 teaspoon pumpkin pie spice. Set aside.
• In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the softened 1 cup unsalted butter, 1 cup sugar and 1/2 cup light brown sugar. When blended, add the 1 cup plus 2 tablespoons canned pumpkin puree, 2 teaspoons vanilla extract and 1 large egg, until fully incorporated.
• Gradually add the dry ingredients to the wet ingredients until fully combined. Do not overmix.
• Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.
• After the dough has chilled, preheat the oven to 350°F.

Topping:

• In a small bowl, stir together the 1/2 cup sugar and 1/4 teaspoon pumpkin pie spice. 
• With clean hands, use a cookie scoop and roll the dough into 1 1/2 inch balls. The dough might be sticky and not roll well, have no fear, just plop it into the sugar and coat. 
• Place the balls onto a parchment paper or silicone 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 the cookie tops start to crack. Do not wait until cookies brown, they will be overdone.
• Allow the cookies 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!