In a large mixing bowl, combine pumpkin puree, granulated sugar, and eggs. Blend until smooth, then stir in vanilla extract.

In another bowl, whisk together flour, baking powder, and pumpkin pie spice. Sift for a light texture.

Gradually add dry ingredients to the pumpkin mixture, folding gently until just combined.

Cover the bowl and chill in the refrigerator for about 30 minutes.

Preheat oven to 350°F (175°C).

Scoop dough into balls and roll in powdered sugar until fully coated.

Place on a baking sheet and bake for 12-15 minutes until edges are set and tops are cracked.

Let cookies rest for 5 minutes, then transfer to a wire rack to cool completely.