Start by melting 1 cup of unsalted butter in a saucepan over medium heat. Stir continuously until the butter foams and turns a lovely golden brown color, releasing a nutty aroma—this should take about 5-7 minutes. Once browned, remove from heat and let it cool for 15 minutes to allow the flavors to deepen.

While the butter cools, take 1/2 cup of pumpkin puree and spread it over a few layers of paper towels. This step helps absorb excess moisture, ensuring your cookies aren’t too wet. Let it sit for 5-10 minutes.

In a medium mixing bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1 1/2 teaspoons of cream of tartar, 3/4 teaspoon of fine sea salt, 1 1/2 teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.

In a large bowl, whisk the cooled brown butter with 1 cup of granulated sugar and 1/2 cup of packed light brown sugar until the mixture becomes thick and creamy. Then, add in the prepared pumpkin puree, 1 large egg yolk, and 2 teaspoons of vanilla extract, whisking until all the ingredients are fully combined and smooth.

Gradually add the dry ingredients to the wet mixture in two separate batches, stirring gently to avoid overmixing. Once just combined, the dough should be thick and a little sticky. Cover the bowl with plastic wrap and chill your cookie dough in the refrigerator for 30 minutes to up to 24 hours.

When you're ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

In a small bowl, mix together 1/3 cup of granulated sugar, 1 1/2 teaspoons of ground cinnamon, and a pinch of salt for the cinnamon sugar coating.

Using a cookie scoop, portion out 1 1/2 to 2 tablespoons of dough, rolling each ball gently in the cinnamon sugar until fully coated. Place the dough balls on the prepared baking sheets.

Place the baking sheets in the oven and bake for 10-12 minutes, or until the cookies are puffed and the edges are set while the centers remain slightly soft.

Once baked, let the cookies cool on the baking sheet for 5-10 minutes. Then, if desired, gently press the edges with a round cutter before transferring them to a wire rack to cool completely.