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Preheat oven to 325 F and line baking sheets with parchment paper.
In a medium sized bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a large bowl add brown sugar, white sugar, eggs, pumpkin puree, vanilla, and melted butter. Mix until batter is smooth and well combined.
Add the dry ingredient to the large bowl. Use a rubber spatula fold to the ingredients together. The dough will be very soft. Set dough aside for 5 minutes stiffen up.
While the dough is resting set up the sugars for rolling. Place the white sugar and powdered sugar into two separate shallow bowls.
Using a small cookie scoop (about 1.5 tbsp), scoop and drop cookie dough directly into the white sugar. The dough is very soft and hard to handle. Once dough is dropped in white sugar, scoop sugar over top and coat the ball. This will make the dough handleable.
Once coated roll the dough into a ball using your hands and place into the powdered sugar bowl. Cover it in powdered sugar and place on your lined baking sheet 2 inches apart.
Bake in the oven for approximately 14 minutes or until cookies are puffy and edges are set.
Cool on the pan for 5 minutes before moving to a wire rack to cool completely.