Step 1: In a stand mixer (or a large bowl with a hand mixer), cream (beat really well) the 1 cup of butter.

Step 2: Add 1 cup white sugar, 1/2 cup brown sugar, and 3/4 cup pure unsweetened pumpkin puree. Mix well.

Step 3: Mix in the 1 egg and 2 teaspoons pure vanilla extract. Scrape the sides of the bowl to make sure that all of the ingredients are mixed well.

Step 4: In a separate, medium-sized bowl, stir together 3 3/4 cups flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon sea salt, and 1/2 teaspoon ground cinnamon.

Step 5: Next, add the flour mixture to the pumpkin mixture a little at a time until all of the ingredients are fully combined.

Step 6: Cover the dough bowl with plastic wrap and chill in the refrigerator for at least one hour.

Step 7: After at least an hour, take the dough out of the fridge. Preheat the oven to 350* Fahrenheit. Line the baking sheets with parchment paper (preferred) or spray with nonstick spray.

Step 8: In a small bowl, combine 1/2 cup white sugar, 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/8 teaspoon nutmeg. Stir well.

Step 9: Using a portion scoop or a large spoon, scoop dough out of the bowl. Roll the dough into ping pong sized dough balls.

Step 10: Roll the ping pong ball sized dough balls in the rolling sugar until completely covered. Place 2″ apart on the prepared baking sheets.

Step 11: Using a drinking glass with a flat bottom, flatten the dough balls.

Step 12: Bake at 350* F for 11 minutes.

Step 13: Remove from oven. Let the cookies cool on the baking sheet for 5 minutes. After 5 minutes, transfer the cookies to a wire rack to finish cooling.

Step 14: Enjoy!