Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Melt the unsalted butter in a stainless steel pan over medium heat until golden and nutty, about 5-7 minutes.

Drain excess moisture from the Libby’s pumpkin puree using paper towels.

In a large mixing bowl, whisk the cooled brown butter with granulated sugar and dark brown sugar until sandy.

Add the egg yolks, vanilla extract, and prepared pumpkin puree; mix until just combined.

Gently fold in the all-purpose flour, pumpkin spice, kosher salt, cream of tartar, and baking soda until no dry flour is visible.

Shape the dough into balls and roll each one in a mixture of granulated sugar and ground cinnamon.

Place the cookies spaced evenly on the baking sheets.

Bake for 10-12 minutes until edges are golden brown and centers are puffy. Let them cool on trays for about 5 minutes.

Transfer to wire racks to cool completely.