Follow these steps to create your amazing Chewy Pumpkin Snickerdoodle Cookies:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until fully incorporated.

3. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Mix until smooth and well combined.

5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 15-20 minutes. This step helps enhance the chewiness.

7. Prepare Cinnamon Sugar: In a small bowl, mix together ½ cup of granulated sugar and 1 tablespoon of ground cinnamon.

8. Form Cookies: Scoop out tablespoons of dough and roll them into balls. Then, roll each ball in the cinnamon sugar mixture until fully coated.

9. Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.

10. Cool Down: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These simple steps will lead you to a batch of chewy, pumpkin-spiced snickerdoodle cookies that everyone will rave about!