Heat oven to 400 degrees.
In a large bowl, cream the shortening, sugar and maple syrup.
Add eggs and pumpkin puree and whisk to combine.
In a separate bowl, stir together flour, baking powder, salt, and pumpkin pie spice.
Gently stir dry mixture into wet until thoroughly combined.
Use a mini ice cream scoop 1 level scoop of batter into a bowl with sugar-cinnamon-pumpkin pie spice topping. Use clean hands to gently coat all sides of the balls with the mixture, then transfer them to cookie sheets lined with parchment paper.
Bake for 8-10 minutes, or until surface begins to crack and is slightly crisp to the touch. Cool for 10 minutes on the cookie sheet, then transfer to a wire cooling rack to cool completely.