For the Cookie Dough:

• 1 stick unsalted butter, melted and slightly cooled
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 7 tablespoons pumpkin purée
• 1 teaspoon vanilla extract or Heilala Vanilla Paste 
• 1-1/2 cups flour, unbleached white or gluten free
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon Kosher Salt
• 2 teaspoons Ras El Hanout, ground

For Rolling:

• 1/4 cup granulated sugar
• 2 teaspoons Cinnamon Toast Spice 

Whisk together the melted butter and sugars in a medium bowl. Add the pumpkin purée and vanilla, stirring to combine.

In a large bowl, combine the remaining dry ingredients for the cookie dough and make a well in the center. Pour in the pumpkin mixture and stir until the flour is incorporated. Don't over-mix!

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. At this point the dough can be kept in the refrigerator for up to 3 days.

Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. In a shallow dish, combine the sugar and Cinnamon Toast Spice for rolling.

Remove the dough from the refrigerator. Scoop out 1 slightly rounded tablespoon of dough for each cookie, roll the dough into a ball and then roll it into the sugar and Cinnamon Toast Spice mixture.Arrange the cookies on the baking sheet about 2 inches apart. Flatten them slightly and bake 8-10 minutes until they are puffed and slightly golden.

Remove the baking sheets from the oven and allow to cool 10 minutes on a wire rack. Then remove the cookies from the pans and enjoy!