Preheat your oven to 350 degrees F and line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, whisk together the dry ingredients: flour, cocoa powder, espresso powder, pumpkin pie spice, baking soda and kosher salt. Set aside.
In the bowl of your stand mixer, with paddle attachment fixed, cream the light brown sugar, 1/3 cup granulated sugar, vanilla extract and butter together until smooth and pale in color. Add the egg and mix to combine. With the mixer speed set on low, add the dry ingredients in small increments, until all has been added and the cookie dough just comes together.
Using a 2 tablespoon-sized scoop, roll the dough into equal-sized balls and roll in the remaining 1 cup of granulated sugar until fully coated. Place on the cookie sheets, spacing the cookies about 2 inches apart.
Bake the cookies for about 10 minutes or until the edges are just set, but the middle is still soft and crinkled. Remove from oven and allow the cookies to cool on the cookie sheets completely.
Store the cookies in an airtight container for about a week or enjoy immediately!