Set the two cups of butter on the counter until it gets to room temperature. Wait until it’s soft, but not melted to start.

Preheat oven to 350 degrees.

In a large mixing bowl, beat the two cups of softened butter and two cup of granulated sugar with an electric mixer on medium speed until combined.

Add two teaspoons of baking powder, two teaspoons of baking soda, one teaspoon of salt, and the pumpkin spices - one teaspoon cinnamon, and one nutmeg. Beat until combined.

Then, beat in the two eggs and two teaspoons of vanilla until combined.

Next, add into the mix fifteen ounces of canned pumpkin.

Start adding the flour into the mixture in three parts.

Using a spoon, drop one tablespoon of cookie dough about two inches apart on ungreased cookie sheets.

Bake for 20 minutes or until top of the cookies are set. Check with a toothpick. When the toothpick comes out clean, they are ready to take out of the oven.

Transfer the cookies to a wire racks to cool.