Stir the melted butter, brown sugar and sugar together in a small/medium bowl until no brown sugar lumps remain. Stir in the vanilla and blotted pumpkin until smooth. Set aside.

in another bowl, 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 rubber spoon. Fold in 1/2 cup white chocolate chips.

Cover the dough and chill for 30 minutes or up to 24 hours. Chilling the dough is a must for this.

Remove dough from the fridge and preheat the oven to 350° and line two large baking sheets with parchment paper. Mix together the sugar and cinnamon for the coating and set aside

Scoop about 1.5 tablespoons of the dough out and roll into a ball. Roll around in the cinnamon sugar mixture until coated. Place on the baking sheet and using the palm of your hand or the bottom of a measuring cup flatten the cookie slightly, they might not spread if you don’t. Repeat leaving 3 inches in between the cookies.

Bake for 10-11 minutes or until the edges seem set. The cookies will seem soft in the middle. This next part is optional, if you want them to look even more pretty you can place chocolate chips into the cookies slightly, i take the pointy side of the chips and slightly stick them into the cookie right after they come out the oven.