Pumpkin Crinkle Cookies: Spiced

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon until no lumps remain.
3. In a large bowl, beat the softened butter and granulated sugar on medium-high until light and fluffy (about 2-3 minutes).
4. Add the pumpkin puree, egg, and vanilla extract. Beat until the mixture is smooth and velvety.
5. Gradually fold in the dry ingredients using a spatula or mixer on low speed, mixing just until the flour streaks disappear. Do not overmix.
6. Cover the dough and refrigerate for at least 30 minutes.
7. Scoop about 1.5 tablespoons of dough and roll into a 1-inch ball.
8. Roll the ball first in granulated sugar, then heavily coat in powdered sugar until completely white.
9. Place balls 2 inches apart on the prepared baking sheets.
10. Bake for 10–12 minutes. The cookies are done when the edges are set, but the centers still look slightly soft.
11. Remove from the oven and let them rest on the pan for 5 minutes to firm up before transferring to a wire rack.