In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1⅓ cups (267 grams) granulated sugar, and brown sugar at medium speed until fluffy, 4 to 5 minutes. Beat in pumpkin and vanilla.

In a large bowl, stir together flour, cornstarch, pie spice, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in white chocolate chips and cinnamon chips until combined. Refrigerate until chilled.

In a small bowl, combine cinnamon and remaining 1 cup (200 grams) granulated sugar.

Line a baking sheet with parchment paper.

Using a 1½-tablespoon spring-loaded scoop, scoop dough; immediately roll in cinnamon mixture, forming balls. Place dough balls on prepared pan. Cover with plastic wrap, and freeze until firm.

Preheat oven to 350°. Line baking sheets with parchment paper.

Place frozen dough balls 2 inches apart on prepared pans.

Bake for 12 to 14 minutes, depending on how soft you like your cookies.