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Brown the butter by melting it over medium to low heat until it becomes foamy and has a nutty scent. Remove from heat and pour into a heat-safe dish.
Chill the browned butter in the refrigerator for 20-30 minutes, stirring every 10 minutes.
Prepare the pumpkin puree by blotting it with paper towels to remove excess moisture.
In a large mixing bowl, combine the chilled browned butter, granulated sugar, and dark brown sugar. Mix well.
Add the pumpkin puree, egg yolk, and vanilla bean paste to the mixture and combine thoroughly.
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, salt, and ginger.
Fold the dry ingredients into the wet ingredients until just combined. Do not over mix.
Cover the bowl with cling wrap and refrigerate for 30 minutes.
Prepare the sugar coating by mixing granulated sugar, pumpkin pie spice, and cinnamon in a medium bowl.
Line a baking sheet with parchment paper. Use a cookie scoop to form balls of dough and roll them in the sugar mixture before placing them on the baking sheet.
Bake at 350°F for 10-12 minutes until the edges start to brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optionally, sprinkle with flakey sea salt while still warm.