Mix together the last amounts of white sugar and cinnamon in a small bowl and set aside. This will be used for rolling the cookies in just before baking.

Combine all the dry ingredients in a small bowl and set aside.

Combine the melted butter and the sugars in a large bowl and stir until well-combined. Mix in the pumpkin puree and the vanilla.

Fold the dry ingredients into the wet ingredients and mix until everything is fully combined. Cover the dough and chill it for at least 30 minutes, but up to two days.

Preheat the oven to 350° and remove the dough from the refrigerator. Shape the cookie dough balls using about 1 tbsp of dough for each cookie. Roll each cookie dough ball in the cinnamon sugar mixture to coat, then place on a parchment-lined cookie sheet, leaving about 1" of space between the cookies.

Bake at 350° for about 11.5 minutes, turning your cookie sheets halfway through the baking time. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a cooling tray. Cookies will be very soft in the centre and will firm up as they cool completely.