Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1 1/2 teaspoons cinnamon until evenly combined. Whisk thoroughly to avoid clumps and ensure a smooth dough.,

Step 2: Cream the Butter and Sugars

Using a handheld or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1 cup brown sugar, and 3/4 cup granulated sugar together on high speed until the mixture is light and fluffy, about 2 minutes. The mixture should develop air pockets, creating a soft cookie texture.,

Step 3: Add Flavor and Moisture

Add 1 large room temperature egg, 2 teaspoons vanilla extract, and 1 cup pure pumpkin puree to the butter-sugar mixture. Scrape down the sides of the bowl as needed. Mix just until combined to avoid a dense batter.,

Step 4: Incorporate the Dry Mixture

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until the dough is just combined and slightly crumbly. Avoid overmixing to maintain tender cookies.,

Step 5: Chill the Dough

Cover the dough and chill in the refrigerator for at least 1 hour. Chilling prevents cookies from spreading too much and promotes thickness.,

Step 6: Scoop the Dough

Scoop tablespoon-sized balls of dough onto baking sheets lined with parchment paper. Flatten each dough ball slightly to ensure even baking and maintain shape for sandwich assembly.,

Step 7: Bake until Golden

Bake at 350°F (175°C) for 12 to 15 minutes. Cookies are done when their edges turn lightly golden and warm pumpkin spice aroma fills the kitchen.,

Step 8: Cool the Cookies

Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This cooling period helps the cookies firm up for frosting application.