Whisk together the flour, baking powder, salt and the 1/2 teaspoon of pumpkin pie spice in a bowl and set it aside. In the bowl of a stand mixer, beat together the butter, pumpkin puree and 1 1/2 cups of sugar. Add in the eggs one at a time until mixed in. Turn the speed to low and slowly start to add in the dry ingredients just until a lovely, orange cookie batter forms. Cover the bowl and allow the batter to chill in the refrigerator for at least an hour. This makes it easier to work with.

While the dough chills, stir together the 2 tablespoons of sugar and the 2 teaspoons of pumpkin pie spice in a bowl. Pre-heat the oven to 350 and line 2 baking sheets with parchment paper or silicone mats. Take the chilled dough out and use a 1.5 inch cookie scoop to get perfect portions of the dough. Roll each scoop into a ball and then roll each of them in the sugar and pumpkin pie spice mixture to coat them. Space them out evenly with a dozen on each sheet. They will expand a lot!

Bake the snickerdoodles for 15 minutes, rotating the two trays halfway through to make sure they bake evenly. Take them out and let them cool for a few minutes on the tray, then transfer them to a rack to finish cooling. Seal them in airtight containers where they will keep for a few days. Enjoy!