1. Preheat oven: 350°F / 175°C. Line two baking sheets with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, and all spices.
3. Cream butter & sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
4. Add wet ingredients: Beat in egg, pumpkin purée, and vanilla until smooth.
5. Combine: Add dry ingredients in two parts; mix until just combined.
6. Shape: Scoop 1 tablespoon portions, roll into balls.

Coat:

1. For crackled look: Roll in colored confectioner’s sugar mix before baking.
2. For velvet dust: Bake plain, then sift colored sugar after cooling.
3. For glaze: Cool completely, then drizzle with colored glaze.
4. Bake: 11–13 minutes, until edges are set and tops just dry.
5. Cool: Rest on the pan 5 minutes, then move to a rack.
6. Store: Airtight up to 5 days or freeze up to 2 months.