In a medium sized bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and pumpkin pie spice.
Using a mixer, beat the melted butter, sugar, and brown sugar together for 2 minutes on medium. It should become very pale in color.
Add pumpkin puree and vanilla. Mix until combined on medium.
Slowly add in dry ingredients. Scrape the bowl and mix for 20 seconds. Add in white chocolate chips. Cover and chill for 1 hour.
Once dough is chilled, preheat oven to 350°F. Line 2 cookie sheets with silicone mats or parchment paper. In a small bowl combine white sugar and cinnamon to create a cinnamon sugar mixture.
Using a 1 inch cookie scoop, scoop dough and roll into a ball and coat in cinnamon sugar. Bake for 12-14 minutes. The cookies are done baking when edges and underneath are golden brown. Let cookies cool for 5 minutes on a baking sheet. Then, transfer to cooling rack. Allow the cookies to cool completely.
High altitude baking- Add an extra 2 tablespoon of flour.Flour- Make sure flour is spooned and leveled. Too much compacted flour can make the cookies dry.Pumpkin puree- The pumpkin is stronger when the puree is cold. White chocolate chips- Make sure the chips are actual white chocolate and not white chocolate flavored.