These are so tasty and filled with pumpkin spice goodness! The dough is incredibly gooey and a little annoying to work with, but if you put the dough in the fridge while a batch is baking, it hardens it up enough to work with.

• 1 cup unsalted butter, softened
• 1/2 cup pumpkin puree
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 egg
• 2 2/3 cups flour
  
  For Rolling:
• 1/2 cup granulated sugar
• 1 tablespoon pumpkin pie spice

1. Beat butter in stand mixer about 30 seconds, until smooth.
2. Add all other ingredients except egg and flour and beat for about 2 minutes.
3. Add egg and mix well, then add flour.
4. Cover and refrigerate for about two hours so dough firms up.
5. After two hours, preheat oven to 350 degrees.
6. Combine topping mixture and roll dough balls in it. Place two inches apart on cookie sheet. Bake for 10 minutes, until edges are set.
7. Let cool for a minute on cookie tray and transfer to a wire rack.

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Original link can be found below
https://www.number-2-pencil.com/pumpkin-snickerdoodle-cookies-12/