Pumpkin Spice Crinkle Cookies

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper, or no need if you’re using USA Pan!
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low speed until combined and there are no chunks of butter. Add the egg and pumpkin and mix just slightly, enough to break the yolks.
In a separate bowl, add the dry ingredients: flour, pumpkin spice, cinnamon, vanilla bean, baking soda, and sea salt, and whisk together. Add to the butter mixture and mix on low until combined into a smooth dough.
In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping. Using your hands, form the dough into 24 balls and roll them in the cane sugar first, then in the powdered sugar and flatten them slightly so they are about 2-inches in diameter. Place on the prepared baking sheets, spacing them at least 1-inch apart.
Bake for 10 to 12 minutes or until cracked and dry around the edges. Allow to cool completely on the baking sheets.
Store in an airtight container for up to 7 days.