Pumpkin Snickerdoodles

In a stand mixer, combine 1/2 cup melted unsalted butter, 1/4 cup brown sugar, and 1/2 cup granulated sugar until smooth and combined. Then add 1 tsp vanilla extract and 6 tbsp pumpkin puree. In a separate bowl, whisk together 1 and 1/2 cups AP flour, 1/4 tsp salt, 1/4 tsp baking powder, 1/4 tsp baking soda, 1 and 1/2 tsp ground cinnamon, and 1 tsp pumpkin pie spice. Gently fold the dry ingredients into the wet mixture. Allow the dough to set in the fridge for at least 20 minutes. Prepare the cinnamon sugar mixture by combining 1/2 cup granulated sugar and 2 tsp cinnamon. Scoop the chilled dough and roll each portion into the cinnamon sugar mixture. Bake at 350°F for 10-12 minutes.