Canned pumpkin and warm pie spices join forces in these delightful spritz cookies.
Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add brown sugar, pumpkin pie spice, salt, baking powder, and soda. Beat until combined, scraping bowl as needed. Beat in pumpkin, egg, and vanilla. Beat in as much of the flour as you can. Stir in any remaining flour.
In a small bowl stir together granulated sugar and cinnamon. Force unchilled dough through a cookie press onto an ungreased cookie sheet. Brush cookies each with milk or butter and sprinkle with cinnamon-sugar mixture. Bake 6 minutes or until edges are firm. Remove; cool on a wire rack.