In a large mixing bowl, whisk together the melted butter and brown sugar.

Whisk in the egg, pumpkin, maple syrup, and vanilla until smooth.

In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.

Add the dry ingredients to the wet and stir to combine the dough. The dough will be soft, so chill the dough for a minimum of 90 minutes to firm up. (It can be held in the fridge for up to 3 days)

To Make the Cinnamon Coating In a small bowl, mix the coating ingredients. Set aside.

Pre-heat the oven to 350°F (180°C) and line 2 baking trays with parchment.

Using a ¼ cup measure, scoop out roughly 15 balls of dough (about 2 oz/57 g). Shape into balls in your hand before tossing them into the cinnamon sugar mixture until coated.

Place onto the baking tray, spaced about 4 inches apart from each other.

Bake for 16 to 18 minutes or until the edges have browned, and the center looks puffed and slightly underdone. I like to bake off just one tray at a time.

Once baked and still hot, bang the pan on a firm counter to create a crinkle texture on top of your cookie.

Allow them to rest on the baking sheet for a couple of minutes, then transfer them to a cooling rack.

Continue to bake the rest of the cookie dough.

Enjoy the cookies fresh and store any leftovers in an airtight container at room temperature for up to 2 days.