Preheat the oven to 350 degrees.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter, shortening and sugars on high for 1-2 minutes.
Add in pumpkin puree, egg and vanilla extract. Mix until combined. Scrape down the bowl once complete.
In separate bowl, whisk dry ingredients together (flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt).
Add dry ingredients to wet ingredients in 4 different portions. Mix until combined.
Grease and line baking sheets with parchment paper or silicone baking mat.
Create 1-1 ½ inch dough balls using a cookie dough scoop or by rolling with your hands. Place dough onto baking sheet, leaving at least 1 inch on each side of the cookies.
Bake for 10-12 minutes, or until the bottoms of the cookies are slightly browned.
Immediately after removing the cookies from the oven, use your thumb or the back of a spoon to create an indent in the middle of each cookie.
Let the cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.