Start by adding flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt to bowl and whisk to combine.
Add butter, brown sugar and white sugar to a large bowl and beat to combine. Add in the egg, pumpkin puree and vanilla. Mix to combine.
In increments, slowly add in your dry ingredients to your wet ingredients and once combined, move to you refrigerator to chill for 30 minutes.
Once chilled, preheat your oven to 375 degrees and line a baking tray with parchment paper or spray with non-stick spray.
Add 2/3 cup white sugar to a small bowl and the powdered sugar to a second bowl.
Using a spoon or kitchen scooper, scoop out enough dough to make a 1 inch ball.
Roll the dough ball through the granulated sugar first and then the powdered sugar second, making sure to completely cover the dough ball.
Move your ball to the baking sheet and once filled, bake for 11-13 minutes.
Remove from oven and move to baking rack to cool. You can also re-dip you crinkle cookies in the powdered sugar while they are warm for a bit of extra sweetness. Once cooled, move to an airtight container. Cookies will stay fresh at room temperature for 5-7 days.