In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugars until fluffy. Add pumpkin and vanilla and mix until well combined.
In a separate bowl, combine dry ingredients. Slowly add to wet ingredients and mix until just combined. Refrigerate dough for at least 1 hour.
Meanwhile, combine sugar, pumpkin pie spice, and cinnamon in a small bowl.
Remove dough from the refrigerator and preheat oven to 350° F. Roll dough into 1 to 1-1/2 inch balls. I use a small cookie scoop. Roll dough in sugar mixture and place 2 inches apart on a cookie sheet lined with parchment or a silicone baking mat.
Slightly squish cookies down so they aren’t completely round. Bake 8-10 minutes or until golden. I like to slightly under-bake mine to get a nice chewy texture.
Remove from oven and let cookies cool on a cooling rack at least 5 minutes before enjoying.