Brown the Butter: Melt ½ cup of unsalted butter in a small saucepan over medium-low heat, stirring until golden-brown, about 5-7 minutes. Let cool for 10 minutes.

Mix Wet Ingredients: In a large bowl, whisk together the cooled brown butter, ¾ cup light brown sugar, ½ cup white sugar, 2 tablespoons maple syrup, 1 egg yolk, 1 teaspoon vanilla extract, and ½ cup pumpkin puree until smooth.

Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon pumpkin pie spice, and 1 teaspoon ground cinnamon.

Form Dough: Fold the dry ingredients into the wet mixture until just combined. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

Preheat Oven & Prepare Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Shape Cookies: Use a cookie scoop to form balls of dough, about 1 to 2 inches in diameter. Roll in pumpkin pie sugar and place on prepared sheets.

Bake: Bake the cookies for 10-14 minutes, until slightly set at the edges and soft in the center.

Cool: Let the cookies cool on the sheets for about 5 minutes, then transfer to a wire rack to cool completely.