In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Set aside.

In a large mixing bowl, cream together ½ cup of softened unsalted butter, ¾ cup of granulated sugar, and ¾ cup of brown sugar for 3-5 minutes until light and fluffy.

Beat in one large egg, 1 teaspoon of pure vanilla extract, and 1 cup of pure pumpkin puree into the creamed mixture on low speed until just combined.

Gradually add the flour mixture into the wet ingredients, mixing gently until just combined.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.

Mix ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon in a shallow bowl for the coating.

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Using a 1.5-tablespoon cookie scoop, portion out the dough and roll each ball in the cinnamon-sugar mixture until coated.

Bake the cookies for 9-11 minutes, until edges are set and the centers are soft.

Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring to a wire rack.