• Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together the oil, brown sugar, granulated sugar, egg, pumpkin, and vanilla. Gently fold in the dry ingredients until just combined. The dough will be thick, soft, wet, and sticky.
• Place the sugars for rolling in two separate bowls. Use a #50 scoop (a heaping tablespoon) and drop the batter directly into the bowl of granulated sugar. Swirl the bowl or use a spoon to coat the dough in sugar. Shake off the excess. Roll the dough in your hands to smooth the edges. Then coat the dough in powdered sugar without shaking off the excess. Squeeze the powdered sugar gently around the dough and place it on the prepared baking sheet about 2 inches apart. (The dough may spread or flatten some before baking; this is fine.) Repeat the process quickly to fit 12 cookies on the pan. Bake immediately. (Prepare the cookies just before placing them in the oven; if the dough sits too long, it will absorb the powdered sugar.)
• Bake at 350°F for 9-10 minutes, until puffy and cracked. The cookies should be soft and matte (not wet or shiny) where the cracks are. Do not over-bake. Cool slightly, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

More pumpkin Recipes

• PUMPKIN CINNAMON ROLL MUFFINS

• Pumpkin Pie French Toast Roll Ups