Pumpkin Peanut Butter Cookies

• Preheat oven to 350 F. Line two baking sheets with parchment paper. In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. 
• Place the pumpkin puree on a few thick paper towels. Wrap the paper towels up around the pumpkin puree. Squeeze out all the excess moisture.
• In a shallow bowl or rimmed plate, stir together the 1/4 cup sugar and 1 1/2 teaspoons of pumpkin pie spice for the coating. Set aside.
• In the bowl of a hand held or stand mixer, cream the butter, peanut butter and sugars on medium speed for 1-2 minutes, until creamed and combined. Scrape down the sides of the bowl then add the vanilla  and pumpkin puree followed by the egg and beat until combined. 
• With the mixer on low, gradually mix in the dry ingredients and mix until combined.
• Use a cookie scoop to form balls of 2 tablespoons of dough each. Roll dough into a circle then roll it in pumpkin spice sugar to coat. Place balls on the baking sheet about 2 inches apart. Lightly push down on the tops of the cookies with a fork to create a criss cross pattern. Dip the fork in granulated sugar to prevent sticking.
• Bake for 9-11 minutes, until edges are very light brown. Let cool on the baking sheet for about five minutes then transfer cookies to a rack to cool completely.