Preparation:

1: Preheat the Oven

• First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.

2: Cream the Butter and Sugars

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This process should take about 2-3 minutes.

3: Add the Wet Ingredients

• Next, mix in the pumpkin puree, egg, and vanilla extract until the wet ingredients are fully incorporated and smooth.

4: Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

5: Combine Wet and Dry Ingredients

• Gradually, add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the dough, as this will keep the cookies soft and tender.

6: Chill the Dough

• Afterward, cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the dough firm up and makes it easier to roll into balls.

7: Prepare the Sugar Coating

• Meanwhile, in a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon of ground cinnamon for rolling.

8: Shape and Roll the Cookies

• Scoop the dough into tablespoon-sized portions and roll each one into a ball. Then, roll each ball in the cinnamon-sugar mixture until fully coated.

9: Bake the Cookies

• Place the cookie dough balls onto the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with the palm of your hand.
• Bake the cookies for 10-12 minutes, or until the edges are set but the centers remain soft. Remember, the cookies will continue to firm up as they cool.

10: Cool and Enjoy

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.