In a large bowl, cream the softened butter until it becomes smooth using a hand or stand mixer.

Incorporate the pumpkin, granulated sugar, brown sugar, vanilla extract, pumpkin spice, cinnamon, salt, and baking powder into the butter. Mix until everything is well combined.

Add the egg and blend thoroughly.

Gradually incorporate the flour into the mixture, mixing until fully combined.

Refrigerate the dough for at least 1 hour. Chilling the dough is crucial to prevent spreading and enhance the flavors.

After chilling, scoop approximately 2 tablespoons of dough and shape it into balls.

Roll each dough ball in a mixture of cinnamon, sugar, and pumpkin spice, ensuring a thorough coating.

Arrange the dough balls on a baking sheet lined with parchment paper. Bake in a preheated 350°F oven for 11-13 minutes, or until the edges are set and the centers remain soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.