You’ll have to forgive the photo quality here: I mixed the dough in the dead of night and then made the cookies at the crack of dawn so they’d be a nice birthday surprise for the Pie. This dough is very soft so I would recommend baking your cookies from frozen(or at least chilled).
Start with 1/2 cup butter and cream that together with 1/2 cup brown sugar and 1/2 cup granulated sugar.
In another bowl, whisk together 2 cups flour, 1 teaspoon pumpkin pie spice (or just cinnamon and a touch of nutmeg), and 1/2 teaspoon baking powder. Tip that into the other stuff and mix it until a soft dough forms.
Roll the dough into golf-ball-sized chunks, set them on a baking sheet, and freeze them (or don’t – but this is what I did in order to keep the secret).
When you’re ready to bake, preheat your oven to 350°F and set your cookie balls on a baking sheet – leave a decent amount of space between them. If the dough is soft, squish the cookies a bit to flatten them. If not, then shove them in the oven for a while and squish them after about 5 minutes. I baked these for about 12 minutes, until the bottoms were a dark brown and the tops were golden. Leave them to solidify on the pan while they cool and then leave them on a table for your husband to discover when he wakes up in the morning.