Preheat the oven to 350°. Line two baking sheets with baking parchment
In a large bowl mix the flour, baking powder, salt, allspice, cinnamon and ginger together using a fork until blended. Set aside.
In the bowl of an electric mixer, cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the pumpkin puree and mix further.
Slowly add the flour and spice mixture and continue to mix on a slow speed.
Once thoroughly mixed, cover the bowl with food wrap and pop in the freezer for 5-10 minutes, just enough time to allow the dough to firm up.
Place the confectioners' sugar in a small bowl. With a large ice cream scoop {about 2” diameter scoop}, scoop the batter and drop the batter into the confectioner's sugar and coat completely.
Place on the baking sheet and when all cookies have been coated, repeat coating cookies a second time with confectioners sugar.
Place cookies evenly on baking sheets and bake for 12-15 minutes.
If you are cooking both cookie sheets in the same oven at the same time, rotate the sheets halfway through the bake.
Remove from oven and allow the cookies to cool a little on a tray before transferring to a wire cooling rack.
Serve. Store in an airtight container in a refrigerator for 5-6 days.