Preparation

• Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
• Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.
• Cover the dough and chill for 30 minutes or up to 3 days.
• Remove dough from the refrigerator and preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
• Scoop the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls. Roll each cookie dough ball generously in the cinnamon-sugar coating. Arrange cookie dough balls 3 inches apart on the prepared sheets.
• Bake for 11–12 minutes or until the edges appear set. Remove from the oven.
• Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.