Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

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

In a large bowl, blend together the vegetable oil, brown sugar, granulated sugar, beaten egg, pumpkin puree, and vanilla extract.

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.

Prepare two bowls: one with granulated sugar for rolling, and the other with powdered sugar.

Scoop portions of the dough and roll them into balls. Coat each ball first in granulated sugar, then in powdered sugar.

Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart.

Bake the cookies for 9 to 10 minutes until puffed and crackled but not golden.

Allow the cookies to cool on the baking sheet for about 3 minutes before transferring them to a cooling rack.