Preheat the oven to 350 degrees F. If you can fit 2 to 3 baking sheets, stacked, in your fridge, place them inside to let them chill ahead of time (optional, but a great trick).

In a medium bowl (a stand mixer works great, too), beat together the butter and sugar until light and fluffy, about 3 minutes.

Add the egg and vanilla, and beat to combine, scraping down the sides as needed, about 1 minute.

Add the flour, salt, and pumpkin pie spice, and stir until well incorporated.

Following the instructions on your cookie press, add the dough to the press.

Remove a baking sheet from the fridge, and follow the cookie press instructions to press the dough out onto the prepared sheet.

Continue pressing out the cookies so that they are about 1 1/2 inches apart and fill the pan.

Bake for 7 to 9 minutes until lightly browned around the bottom, but not at all dark. Let the cookies cool on the baking sheet for 5 minutes before removing to cool on a wire rack.

Repeat with remaining dough and un-greased, chilled cookie sheets.