In medium bowl, whisk together melted butter, brown sugar and granulated sugar until there are no lumps. Mix in vanilla and pumpkin puree until smooth. Set aside.

In large bowl, combine flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. Pour wet ingredients into dry ingredients and stir until combined. Dough will be soft.

Cover dough and chill 30 minutes.

Remove dough from refrigerator and preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone mats.

In small bowl, prepare cinnamon-sugar coating by mixing together granulated sugar and ground cinnamon.

Scoop 1.5 Tbsp. dough, shape into ball, roll in cinnamon-sugar coating and place on prepared baking sheet. Continue and space cookie balls 3 inches apart.

Using back of spoon, gently create small thumbprint in tops of dough balls. This will hold pumpkin butter after baking.

Bake 10 minutes or until edges are set while centers appear soft. Remove from oven, place pumpkin butter in thumbprint and return to oven for 2 minutes.

Allow cookies to cool on baking sheets for at least 10 minutes before transferring them to wire rack to cool completely. (Note: The longer they cool, the better they taste. The flavors develop and texture becomes chewier. They’re even better on day two.)

Store cookies in airtight container at room temperature for up to a week.