In a large mixing bowl, cream together 1 cup of sugar and ½ cup of unsalted butter until light and fluffy, about 2-3 minutes. Add one egg and 1 cup of pure pumpkin puree and mix until smooth. Gradually sift in 2 cups of all-purpose flour, 1 tsp of baking powder, 2 tsp of pumpkin pie spice, and a pinch of salt, mixing just until combined.

Using a cookie scoop or tablespoon, portion out the cookie dough and roll into balls, placing them on lined baking sheets about 2 inches apart. Press each dough ball gently to flatten slightly.

Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are just turning golden, while the centers remain soft.

Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then transfer to a wire rack to cool completely.

While the cookies cool, beat 1 cup of heavy cream in a bowl using a hand mixer until soft peaks form, about 4-5 minutes.

Once the cookies are completely cool, dollop whipped cream on top of each cookie.

If not serving immediately, chill the assembled cookies in the refrigerator for about 30 minutes before serving.