Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper to prevent sticking.

Step 2: Cream the Butters and Sugars

In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture becomes fluffy and light in color.

Step 3: Add Vanilla and Pumpkin

Stir in the vanilla extract and pumpkin puree into the creamed butter and sugars until they are thoroughly combined.

Step 4: Whisk the Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt until evenly mixed.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring until just combined and no dry flour remains visible.

Step 6: Prepare Cinnamon Sugar Coating

In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the coating.

Step 7: Form the Cookie Balls

Scoop a heaping tablespoon of the cookie dough, roll it into a ball, and then coat it generously in the cinnamon sugar mixture.

Step 8: Arrange on Baking Sheets

Place the coated dough balls onto the prepared baking sheets, ensuring there is adequate space between each ball to allow for spreading.

Step 9: Bake the Cookies

Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are set. Note that the centers will continue to set as they cool.

Step 10: Cool the Cookies

Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.