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!