Prepare the Pumpkin Pie Sugar
In a small bowl, whisk together the ½ cup of white sugar and ½ tablespoon of pumpkin pie spice until well combined. Set it aside for later.

Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This ensures the leaveners and spices are distributed evenly throughout the dough.

Cream the Butter and Sugars
In a large bowl using an electric or stand mixer, beat the softened butter with the brown and white sugars on medium-high speed for 2-3 minutes, until the mixture becomes light and fluffy.

Add the Wet Ingredients
Add the egg yolk, vanilla extract, maple syrup, and pumpkin puree to the creamed butter mixture. Mix on medium speed until everything is fully combined, scraping down the sides of the bowl as needed to ensure no bits are left behind.

Mix and Chill the Dough
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.

Roll and Bake Your Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough into 1.5-tablespoon-sized balls. Roll each ball generously in the prepared pumpkin pie sugar, then place them 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are set and lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.