In a medium saucepan, melt 1 cup of unsalted butter over medium heat, stirring frequently for about 5-7 minutes until browned.

Prepare pumpkin puree by pressing canned puree on paper towels to absorb excess moisture.

Whisk the cooled browned butter with ½ cup granulated sugar and ¾ cup dark brown sugar until resembles wet sand. Stir in egg yolks, 2 teaspoons vanilla extract, and pumpkin puree until combined.

In another bowl, whisk together 2½ cups flour, 2 teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon cream of tartar, and ½ teaspoon sea salt. Slowly add to the wet ingredients until just combined.

Cover the cookie dough and refrigerate for at least 5 minutes to firm up.

Mix ¼ cup granulated sugar and 2 teaspoons cinnamon in a bowl.

Preheat oven to 350°F and line baking sheets with parchment paper. Using a cookie scoop, portion out dough and roll in cinnamon sugar before placing on baking sheets.

Bake for 10-12 minutes until edges are golden and centers are slightly soft.

Let the cookies cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.