Preheat the oven to 350° F. Prep the baking sheets with parchment paper and set aside.
In a medium mixing bowl cream the butter, salt, granulated sugar, and brown sugar.
1 cup Butter, ¾ teaspoon Salt, 1 cup Granulated sugar, ⅔ cup Brown sugar
Add the egg, pumpkin puree, and vanilla extract to the butter & sugar mixture. Blend until smooth.
1 Egg, ½ cup Pumpkin puree, 1½ teaspoon Vanilla extract
Mix in the flour, pumpkin spice blend, cinnamon, and baking powder using a mixer until your cookie dough has no flour steaks in it.
3⅓ cups Flour, ½ teaspoon Cinnamon, 2 teaspoon Baking powder, 2 teaspoon Pumpkin spice
Use an ice cream scoop to scoop up the cookie dough into 20 large balls. Place on the parchment lined cookie sheets. Flatten each cookie slightly with your hand before placing in the oven to bake.
Bake 13 minutes and then remove. Cool 5 minutes and transfer to a cooling rack. Let cookies cool completely before frosting.