In a skillet on medium heat, add Butter. Continuously stir Butter. Once Butter is melted, the butter will become foamy and simmer after a few minutes. Stir for about 5-8 minutes until Butter turns golden brown. Look for milk solids at the bottom of the pan to turn brown. The Butter should become fragrant with a toasty, buttery, and nutty scent. Place Butter in a microwave safe bowl (or heatproof bowl) and allow to cool completely.

In a large mixing bowl, add cooled browned butter, white sugar, and brown sugar. Whisk ingredients well for about 1-2 minutes until sugar and butter are fully combined.

Next, add in 1 egg yolk, pumpkin puree and vanilla extract. Whisk ingredients well until fully combined and smooth.

In a separate bowl, sift and add in flour, then add baking soda, salt, pumpkin spice, and cinnamon. Whisk ingredients well.

Combine the flour mixture with the first bowl mixture and use a wooden or silicone spatula to combine ingredients. Once dough is fully combined, refrigerate for about 30-45 minutes. Dough should be chilled but not hard.

Preheat the oven to 350F.

For cinnamon sugar coating, in a separate bowl combine brown sugar, white sugar and cinnamon. Scoop out dough with an ice cream scooper and roll the dough in the cinnamon-sugar coating.

Place dough on a lined baking sheet and bake for about 10-12 minutes.

Let cookies cool for 10-15 minutes in order for cookies to set and slightly cool off.