For the cookies:
at room temperature
light brown sugar
fresh pumpkin puree
all purpose flour or gluten free flour
freshly ground nutmeg
For the coating:
Dash of allspice
Start by beating room temperature butter in a mixer with both sugars until they are light and fluffy.
Add the pumpkin puree, egg, and vanilla. Mix until integrated.
In another mixing bowl combine flour, baking powder, salt, cinnamon, and nutmeg.
With your mixer set to low (unless you like flour in your face!) slowly add the dry ingredients.
Mix until everything just incorporated
Cover and chill the dough in the fridge for about an hour. This will keep the cookies from spreading too much when baked off.
Preheat your oven to 350 degrees
Prepare sheet pans with parchment or a silicone liner.
Scoop the dough on the pans. Try to get them to be in equal in size. A disher is the best tool for that job.
Roll the dough in mixture of sugar, cinnamon, ginger, and allspice.
Bake for 12 to 14 minutes
Transfer to a wire rack for cooling after allowing them to rest on the pan for a couple minutes.
To make the cookies gluten free, swap out the all-purpose flour for a gluten free all purpose flour. The blend I like to use is from Jessica's.