For the Pumpkin Spice Snickerdoodles

• 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 pumpkin until smooth.
• In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix well. The dough will be very soft.
• Fold in white chocolate chips, saving a few back to put on top of warm cookies.
• Cover the dough and chill for 30 minutes. Meanwhile, in a small bowl mix sugar and cinnamon for coating.
• Remove dough from the refrigerator. Preheat oven to 350°F. Line baking sheets with silicone mats.
• Scoop about 1 ½ tablespoons of dough per cookie, roll into balls, then roll dough balls generously in coating mixture. Arrange cookies 3 inches apart on prepared baking sheets. Using the bottom of a glass, slightly flatten tops of dough balls to about 2 - 2 ¼ inches across.
• Bake for 11-12 minutes or until the edges appear set. The cookies will still be soft in the middle.
• Remove from oven and press the reserved white chocolate chips into the tops of warm cookies for the perfect bakery appearance.
• Cool cookies on the baking sheets for 10 minutes, then transfer to wire rack to cool completely. Store in an airtight container.