Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, baking powder, baking soda, salt and all the spices.
In the bowl of your electric mixer, beat the melted butter and sugars until light and fluffy, scraping down the sides as needed. Beat in each egg one at a time. Beat in the pumpkin pumpkin and vanilla extract.
Use a spatula or wooden spoon to stir the dry ingredients into the wet, stirring until just combined. Place the bowl in the fridge and chill for at least 30 minutes, up to 2 hours.
Fill a bowl or plate with the powdered sugar. If you really love spice, shake a sprinkle of ginger and cinnamon into the powdered sugar and stir. Scoop out 1 to 2 tablespoons of dough and roll them into a ball. The dough is sticky, so I will use the powdered sugar to help roll it. Place on a baking sheet and repeat, making sure there is about 2 inches between each cookie. Refrigerate the remaining dough until you’re ready to roll again.
Bake the cookies for 13 to 14 minutes, or until puffy with powdered sugar marbling. Let cool completely before serving.