1-Start by browning the butter to give these cookies their signature rich flavor. Melt 1 cup (220g) unsalted butter over medium heat until it reaches a rich amber color, then pour it into a measuring glass, scraping in the browned bits, and chill it in the refrigerator for about 20 minutes without letting it solidify. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.

2-Next, in a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon until well combined. In a large bowl, mix the cooled brown butter with 1 1/2 cups (280g) packed dark brown sugar until it resembles clumpy wet sand, then add 1 large egg yolk, 3 tablespoons pure maple syrup, 1 teaspoon vanilla extract, and 1/3 cup (80g) pumpkin puree, whisking until smooth.

3-Fold the dry ingredients into the wet mixture gently to avoid overmixing. If the dough feels too thin, chill it for 15-20 minutes to thicken it up. Meanwhile, mix the coating by combining 2 tablespoons brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon in a small bowl. Use a 2 oz cookie scoop to form dough balls, toss each in the coating mixture, and place them on the baking sheet about 3 inches apart.

4-Baking and Finishing Bake the cookies for 12-15 minutes until the edges darken and the centers look puffed but still slightly underdone for that perfect chewiness. Let them rest on the baking sheet for a few minutes before moving them to a cooling rack. This step helps them set without breaking apart, making your baking session a success.