Preheat oven to 350F degrees.
In a large mixing bowl or stand mixer, cream together the butter and sugars until light and fluffy. Add in the pumpkin, egg and vanilla extract and mix until combined.
Next, add in the flour, pumpkin pie spice, cinnamon, sea salt, baking powder, baking soda and mix until you get a soft dough.
The batter will be very soft so the best thing to do here is refrigerate the dough for 30 minutes to harden up first to make it easier to scoop.
When you’re ready, scoop dough onto a lined baking sheet (either parchment paper or a silpat). I love using a cookie scooper because I find it easier to use. You can also just scoop out with a big spoon. Make sure to give them space because they will spread a good amount.
I made 16 cookies this time around. You can make yours larger or smaller! Just adjust your cook time.
Bake for 12-15 minutes. You want the tops set but soft. They’ll continue to cook when you take them out so don’t over bake! Mine too about 15 minutes.
Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.