1cup(2 sticks) unsalted butter, at room temperature
1cupgranulated sugar
1/2cuplight brown sugar
3/4cuppumpkin puree
1large egg
2teaspoonsvanilla extract
For the coating:
1/2cupgranulated sugar
1teaspoonground cinnamon
1/2teaspoonground ginger
dash allspice
Instructions
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the flour mixture until just incorporated. Cover and chill the dough in the fridge for at least 1 hour.
Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper. Combine all the ingredients for the coating in a small bowl. Scoop the dough (about 2 1/2 tablespoons) and roll into a ball. Coat the dough in the sugar-spice mixture and place on prepared baking sheet. Repeat with remaining dough, spacing 2-3 inches apart. With the bottom of a measuring cup or a glass, flatten the dough balls slightly.
Bake for 12-14 minutes, or until just set and completely baked through. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.