1. Preheat the oven to 350°F and line baking sheets with parchment paper.

2. Blot the pumpkin puree with paper towels several times to remove excess moisture.

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

4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

5. Add the egg yolk, vanilla extract, and dried pumpkin puree to the butter mixture and mix until smooth.

6. Gradually mix the dry ingredients into the wet ingredients until just combined.

7. Fold in white chocolate chips or chopped pecans if desired.

8. Cover the dough and refrigerate for 30 to 45 minutes.

9. In a small bowl, combine the cinnamon and sugar coating ingredients.

10. Scoop the dough into evenly sized balls and roll each one in the cinnamon sugar mixture.

11. Place the cookie dough balls onto the prepared baking sheets with enough space between them.

12. Bake for 10 to 12 minutes until the edges are lightly set and the centers still appear soft.

13. Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack.

14. Serve warm or store in an airtight container.