White Chocolate Pumpkin Snickerdoodles

1/2 cup butter, melted
1/4 cup brown sugar
1 cup granulated sugar, divided
1 tsp. vanilla
6 Tbsp. pumpkin puree
1 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
2 tsp. cinnamon, divided
1 tsp. pumpkin pie spice
1/2 cup. white chocolate chips

1. In a medium bowl, whisk melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in vanilla and pumpkin until smooth. Set aside.
2. In a large bowl, toss together flour, salt, baking powder, baking soda, 1 1/2 tsp. cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. Cover dough and chill for 30 minutes.
3. Take dough out of refrigerator. Preheat over to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1.5 Tbsp. dough each. Mix together the remaining 1/2 cup granulated sugar and 1/2 tsp. cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
5. Bake cookies for 8-10 minutes. The cookies will look very soft and under-baked. Keeping them in the oven for longer may dry them out. Remove from oven and press a few more white chocolate chips onto the tops, if desired.
6. Allow the cookies to cool for at least 10 minutes on cookie sheets before transferring to a wire rack.

Source: Sally's Baking Addiction
Submitted by Rebecca W.