Pumpkin Spiced Snickerdoodles

1. In a bowl whisk together the flour, baking powder, salt and pumpkin pie spice.
2. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly cream together the butter, pumpkin puree and brown sugar. Add in the eggs and mix until thoroughly incorporated. Slowly add in the dry ingredients and make sure they are thoroughly mixed in and you have a gorgeous cookie dough.
3. The dough will be too sticky to handle at room temperature. Let it chill in the refrigerator for at least 1 hour, or even overnight.
4. When the dough is ready, preheat the oven to 350ºF. Line 2 cookie sheets with either parchment paper or Silpat liners. Mix the pumpkin pie spice and sugar together in a bowl for the coating.
5. Take the dough out of the fridge. Roll it into 1-inch balls and then roll the balls of dough thoroughly in the coating. Transfer them to the prepared baking sheets; you should be able to get 12 on each sheet.
6. Bake for 16-18 minutes, until slightly golden around the edge. Let cool on the sheets for a couple of minutes, then transfer them to racks to finish cooling. You’re ready to serve!