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Whisk the melted butter, brown sugar, granulated sugar and pumpkin purée together until smooth and well combined.
Mix in the vanilla and 2–3 drops of fresh lemon juice.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt.
Add the dry ingredients to the pumpkin mixture and gently fold with a spatula until just combined.
Cover and refrigerate the dough for 1 hour.
Preheat oven to 350°F and line two baking sheets with parchment paper.
Mix the cinnamon and sugar together in a small bowl.
Using a 1-oz cookie scoop, portion the dough and roll into balls about 1¼ inches in diameter.
Roll each ball generously in the cinnamon sugar.
Place about 3 inches apart on the prepared baking sheets. Do not flatten.
Bake for 9–12 minutes, until the edges are lightly golden and the centers are puffed, slightly cracked and still soft.
Let the cookies rest on the baking sheet for 2 minutes. They’ll naturally flatten as they cool and develop those beautiful crackly tops.
Transfer to a cooling rack and enjoy!