Start by preheating your oven to 350 degrees Fahrenheit and grabbing all of your ingredients. There is nothing worse than realizing half way through that you are missing something!
Start by grabbing a large mixing bowl and adding your soft butter, both brown and white sugar, and pumpkin puree. Mix this well with a whisk or electric mixer.
Once the above is thoroughly combined, add your vanilla extract and all of your spices to the mixture. We add these to the wet mixture to help them evenly distribute throughout the dough.
Combine your flour, baking soda and baking powder in a separate small bowl. mix with a fork and then gradually add to your wet mixture, stirring gently, until fully combined. Don't overmix!
Once your cookie dough is complete, it is time to scoop out 2 tbsp sized balls of dough. Do this until you have roughly 24 cookies.
Combine your white sugar and cinnamon for rolling your cookie dough. Put this on a small plate or bowl and roll each ball of dough until coated on all sides.
Place 8 balls of cookie dough on a parchment lined baking tray and bake for 14-16 minutes.
Let the cookies cool completely on a wire cooling rack.
Once they are cooled, melt your white chocolate melting wafers and pour onto small plate. Line a large plate or cutting board with parchment paper to place the cookies on after dipping. Dip the bottom of each cookie in to the white chocolate and then set on parchment paper. Let these sit for a couple hours on the counter or in the fridge to set.
Store these on the counter in an air tight bag for up to 5 days.