Brown the butter. Put butter in a medium, heavy bottomed saucepan over medium heat and melt. Once melted, crank up the heat to medium high. Stir until small golden bits start to settle on the bottom of the pan and it smells nutty and caramel-y. This should take around 3 to 5 minutes. Remove from the heat before the bits turn dark brown and pour the butter into a large, heat-safe bowl to cool to room temperature.
Combine dry ingredients. In a medium bowl, whisk together the bread flour, all purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Combine wet ingredients. In a large bowl, whisk together cooled browned butter, oil, pumpkin, brown sugar granulated sugar, vanilla and eggs whisking well with each addition until thoroughly blended.
Combine wet and dry ingredients. Pour the flour mixture into butter mixture. Stir until almost blended but don't overmix. Cover and refrigerate for 30 to 60 minutes or until firm.
Prep oven. Preheat the oven to 350°F (177°C) and line several baking sheets with parchment paper.
Make cinnamon sugar coating. To make the cookie coating, in a small shallow bowl, whisk together the granulated sugar and cinnamon.
Scoop and roll cookies. Once the dough is chilled, gently scoop and roll 1 1/2 tablespoons (21 grams) of the dough between your palms into a ball. Give the dough ball a generous coating of the sugar spice mixture and set on the baking sheet, leaving 2 inches (5 cm) of space between. Chill the remaining cookie dough.
Bake cookies. Bake one sheet at a time in the center of the oven for 10 to 11 minutes. Let them cool on the baking sheet for 5 minutes and then move to a rack to finish cooling. Continue with the rest of the cookie dough.