In the bowl of an electric mixer, use the paddle attachment to cream the butter, white sugar, and brown sugar on low to medium speed.
Mix for about 1 minute until thoroughly incorporated. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Add pumpkin purée and eggs while slowly mixing. Add vanilla extract and mix until combined. Scrape down the bowl with your spatula at least once and mix briefly again.
In a large bowl, sift the four, Member's Mark™ Pumpkin Spice Seasoning, and salt.
Slowly add the flour mixture to the electric mixer bowl will the mixer is running on low (approximately 30 seconds). When the dough clumps around the paddle attachment, it’s ready (be sure not to over-mix).
Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet.
Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
Preheat your oven to 350°F. Bake cookies for 8-12 minutes or until the edges become golden brown. Baking times will vary depending on the thickness and shapes of your cookies.
Let cookies cool to room temperature, and then decorate with icing and/or sprinkles.