Whisk the melted butter, brown sugar, granulated sugar, pumpkin puree, and vanilla in a large bowl until thoroughly mixed and smooth.

Sift the flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl until blended. You can do this by just running a whisk through the dry ingredients.

Fold the dry ingredients into the wet ingredients using a rubber spatula - working it until just combined.

Cover the bowl and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees F.

Line two large baking sheets with parchment paper.

Combine the coating ingredients (granulated sugar and cinnamon) in a small bowl and whisk until blended.

Use a 4-tsp cookie scoop to portion the dough. Roll each portion between your hands to make it smooth and round.

Drop the dough into the cinnamon/sugar mixture and roll it around to coat evenly.

Arrange the dough on the prepared baking sheets, placing approx 3” apart to allow to spreading. (don’t flatten)

Bake 9-12 minutes or until the edges are set, slightly brown, and the centers are still somewhat soft.

Remove and allow to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. The cookies will deflate as they cool. They should be somewhat flat with a crackled top appearance.