Preheat oven to 375-degrees (if baking immediately). Line three cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and mix on medium-high until smooth and creamy. Add the sugar and cream the butter and sugar together until fluffy. Add the pumpkin to the mixture and mix until incorporated. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract.

Change the mixer speed to low and slowly add in the pumpkin pie spice, salt, baking soda, baking powder and flour. Mix until just combined. Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are incorporated. Option to place cookie dough in the refrigerator for 2-3 hours to chill, to make it easier to work with.

In a small bowl, mix together the sugar and cinnamon for the topping. Use a standard sized cookie scoop to scoop cookie dough balls and then roll them in the cinnamon-sugar topping. Drop cookie dough balls onto prepared cookie sheet, leaving a few inches in between cookies to allow for spreading. Bake cookies in 375-degree oven for 13-15-minutes. Let baked cookies set on the cookie sheet for several minutes before transferring to a wire rack to finish cooling.