Clear a space on your countertop and gather all ingredients.

In a large bowl, beat together the softened butter, 1 cup of granulated sugar, and light brown sugar until light and fluffy (2-3 minutes).

Add in the egg and vanilla extract, mixing until fully incorporated.

Mix in the pumpkin puree until fully combined.

In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.

Gradually add the dry mixture into the wet mixture, mixing on low speed until just combined.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour.

Preheat the oven to 350°F (175°C).

Scoop the chilled dough by rounded tablespoonfuls and roll each ball in the remaining ½ cup of granulated sugar.

Place the sugar-coated dough balls on prepared baking sheets, 2 inches apart.

Bake for 10-12 minutes until the edges are set but centers look soft.

Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.