In a large bowl, combine flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Whisk and set aside.

Next, using a stand mixer or hand mixer, add softened butter, granulated and brown sugars to the bowl. Beat on medium speed for about 2 minutes for mixture to fully incorporate. Then, reduce speed to low (stir) and add the room temperature egg yolk and vanilla extract to the butter mixture.

Add pumpkin purée, stopping occasionally to scrape down the sides. Once pumpkin purée is fully combined, slowly add the flour mixture. And mix until just combined and no more dry flour is visible.

Next, lay out a piece of plastic wrap and scoop dough onto plastic. Tightly wrap the dough and place it into the refrigerator for at least two hours - and up to 24 hours. The longer the dough is in the fridge, the more the flavors will develop!

Once the dough has chilled, preheat the oven to 350°F. Line baking sheets with parchment paper or a silpat and set aside.

In a shallow bowl, combine the granulated sugar and ground cinnamon.

Using a two tablespoon cookie scoop, scoop the dough into balls. Roll each scoop into the cinnamon sugar mixture until fully coated on all sides. Place on lined baking sheets ensuring at least 2” distance for all cookies for spreading.

Bake for 10-12 minutes. Once out of the oven, immediately tap the cookie sheet against the counter top several times. Allow cookies to cool for 5 minutes before moving to a cooling rack. Continue this process for the rest of the dough. Enjoy!