Line a small cookie sheet with parchment paper.

In a medium mixing bowl or stand mixer beat the butter and 1/2 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla and mix on low until incorporated.

In a small bowl whisk together the flour, ½ teaspoon cinnamon, the nutmeg, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 30 minutes.

Use a medium cookie scoop for even balls, stuff a caramel in the middle, and roll into a smooth ball in your hands (carmels should be covered by the dough.) Place on the parchment lined cookie sheet with space between so they don't stick, and refrigerate for at a couple of hours.

Preheat oven to 350 degrees F. Combine the remaining 1/4 cup sugar with tablespoon of cinnamon in a shallow bowl or dish.

One at a time, roll the cookies in the cinnamon sugar and place back on cookie sheet, 2 inches apart. Bake for 14 minutes, then allow to cool completely on cookie sheet. Or eat them while still warm and ooey gooey!

Store in tightly covered container for up to a week. But they won't last that long!