1 cup (2 sticks) unsalted butter, cut into small cubes
1 cup granulated white sugar
1/2 cup light brown sugar, packed
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 cup granulated white sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)
Using an electric mixer, cream the sugars and butter until fluffy. Add the pumpkin puree, egg and vanilla and mix well on a low speed, scraping down sides of the bowl to incorporate all of the wet ingredients.
In a medium bowl, whisk together flour, baking powder, salt, ground cinnamon, allspice and ginger. Add flour mixture to wet ingredients a little at a time until well incorporated.
Cover dough with plastic and chill at least an hour or until dough becomes slightly firm.
When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper or Silpats. Mix ½ cup sugar and teaspoon of ground cinnamon in a small bowl.
Remove cookie dough from refrigerator. Use a large spoon to scoop out dough and roll into 1-inch balls. Use your hands to roll the balls in the cinnamon sugar and until well coated.
Using a flat bottom glass, flatten each ball until about ¼ thick and dust with remaining sugar mix. Place 2 inches apart on the prepared baking sheets.
Bake at 350°F for 10 to 15 minutes or until slightly firm to the touch. Let cool on baking sheets for 5 minutes. Then, move cookies to a wire rack to cool completely.