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Pre-heat oven to 350°F and line your baking sheets with parchment paper.
In a sauce pan over medium high heat, add your butter and let it melt. Once it's melted keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns brown. Let it cool.
In a large bowl add your browned butter, brown sugar, and sugar (⅓ cup) and whisk until combined.
Add your egg, egg yolk, vanilla bean paste, and pumpkin (that has been patted dry and is not wet) and whisk until well combined and light and fluffy.
Add your dry ingredients (flour, cornstarch, baking soda, salt, cinnamon (1tbsp), nutmeg, ginger) and fold until just combined.
In a small bowl add the rest of your sugar (⅓ cup) and cinnamon (1tbsp) and stir together.
Scoop your cookies into 1-2 inch balls and roll in the cinnamon sugar. Place on your baking sheets lined with parchment paper a couple inches apart.
Bake in the oven at 350°F for 8-10 minutes until edges start to set. Remove from oven and let set.
You can add a sprinkle more of cinnamon sugar if you'd like. You can also grab a mason jar lid or a circular cookie cutter to scoot around the cookies to make them all uniform.
Let cool, share, and enjoy!!