Directions

1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla extract and pumpkin puree until smooth.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
3. Pour the wet ingredients into the dry ingredients and mix together with a spatula until combined. The dough will be very soft.
4. Cover the dough and chill in the refrigerator for 30 minutes.
5. Preheat the oven to 350°F.
6. Remove the dough from the refrigerator.
7. Prepare the coating by mixing the granulated sugar and cinnamon on a small plate.
8. Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll each dough ball in the cinnamon-sugar coating and temporarily place it on a baking sheet.
9. After all of the dough balls have been formed and coated, roll each one in the cinnamon-sugar coating a second time. Space the cookies evenly on two baking sheets.
10. . Lightly dampen your hands and gently press down on each dough ball to flatten it slightly. This helps the cookies spread and bake evenly.
11. . Bake for 11–12 minutes, or until the edges appear set. The cookies will still look very soft in the center.
12. . Let the cookies cool for at least 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.