In a large bowl, mix the flour, salt, baking powder, baking soda, 2 teaspoons of cinnamon, and 1 teaspoon of pumpkin pie spice. Set this aside.

In another bowl, blend the cooled melted butter, brown sugar, and half of the granulated sugar until smooth. Then stir in the vanilla extract and pumpkin puree.

Add the wet ingredients to the dry mixture. Stir with a spatula until combined. Cover the dough and refrigerate for at least 1 hour, or up to 3 days.

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats.

In a small bowl, mix the rest of the sugar, ½ teaspoon of cinnamon, and ½ teaspoon of pumpkin pie spice.

Roll the chilled dough into balls, about 1 tablespoon each, then coat them in the sugar-cinnamon-pumpkin spice mixture. Place the dough balls onto the prepared baking sheets.

Bake for 12 minutes or until the edges are firm but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.