1. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.

2. In a large bowl, beat the softened butter and sugar until light and fluffy (2-3 minutes).

3. Beat in the egg, pumpkin puree, and vanilla extract until combined.

4. Gradually add the dry ingredients to the wet ingredients on low speed until soft dough forms.

5. Divide dough into two disks, wrap in plastic, and refrigerate 2 hours or up to 2 days.

6. Preheat oven to 350°F (175°C). Roll out one disk on floured surface to 1/4-inch thickness.

7. Cut shapes with cookie cutters and place 1 inch apart on parchment-lined baking sheets.

8. Bake 10-12 minutes, until edges just turn golden. Cool 5 minutes on sheet, then transfer to wire rack.

9. Decorate with royal icing, glaze, or sugar once cooled.