In a saucepan over medium heat, melt ½ cup of unsalted butter, stirring frequently until it turns golden brown and releases a nutty aroma.

In a mixing bowl, combine the cooled brown butter with ¾ cup light brown sugar and ¼ cup white sugar until smooth. Stir in ¼ cup maple syrup, one egg yolk, and 1 teaspoon vanilla extract. Add ½ cup pumpkin puree and blend well.

In another bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt, 1 teaspoon pumpkin pie spice, and 1 teaspoon ground cinnamon until well mixed.

Gradually mix the dry ingredients into the wet mixture until a cohesive dough forms. Cover with plastic wrap and chill in the refrigerator for 30 minutes.

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

After chilling, scoop the dough into balls and roll in a mixture of sugar and pumpkin pie spice before placing them on baking sheets.

Bake for 10-14 minutes until edges are set and centers remain slightly underbaked.

Allow to cool on the sheets for 5 minutes before transferring to a cooling rack.