Preheat the oven to 350°F (175°C) so the cookies bake evenly and come out golden.

In a large mixing bowl, beat the softened butter and 1 cup of sugar with a hand or stand mixer until light and creamy.

Stir in the pumpkin puree and the egg, and mix until well blended.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and baking powder. Gradually add them to the wet ingredients, mixing just until combined.

In a small bowl, combine 1 tablespoon of sugar and 1 teaspoon of cinnamon for rolling.

Scoop tablespoon-sized amounts of dough, roll each one into a ball, then roll the balls in the cinnamon-sugar until well coated.

Place the balls on a lined baking sheet, a couple of inches apart, and bake for about 10–12 minutes, until the edges begin to firm up.

Let the cookies cool on the baking sheet for a few minutes, then move them to a wire rack. Enjoy warm, or store them for later.