In a medium bowl, whisk the melted butter, sugars, vanilla and 1/3 cup pumpkin puree (I use the balance of the pumpkin puree for this in other recipes like breakfast shakes or overnight oatmeal. Don't let anything go to waste!) until smooth. Set aside.
In a large bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Pour wet ingredients into the dry and mix together. The dough will be very soft. Fold in the pumpkin chips.
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Mix together the other 1/2 cup of granulated sugar and teaspoon of cinnamon.
Roll the dough into 24 balls, around 1 1/2 tablespoons of dough each. Roll each of the dough balls in the cinnamon-sugar mixture and arrange on baking sheets. Bake the cookies for 14 minutes.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.
Notes
Substitute Pumpkin Butter for the Libby's 100% pure pumpkin for an extra punch of holiday flavor. You'll need 1/3 cup of this for the recipe. I use the balance of the pumpkin puree for this in other recipes like breakfast shakes or overnight oatmeal. Don't let anything go to waste!