Step 1: Brown the Butter
In a small saucepan over medium-low heat, melt the butter.
Once melted, increase the heat to medium and let the butter foam.
Continue cooking and stirring until the butter turns golden brown and gives off a nutty aroma, about 2-3 minutes.
Remove the butter from the heat and pour it into a medium mixing bowl to cool completely.

Step 2: Mix Wet Ingredients
Once the brown butter has cooled, whisk in the granulated sugar, light brown sugar, and maple syrup.
Add the egg yolk, vanilla extract, and pumpkin puree. Whisk until the mixture is smooth and fully combined.

Step 3: Prepare Dry Ingredients
In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

Step 4: Form the Dough
Fold the dry ingredients into the wet ingredients until a dough forms.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.

Step 5: Preheat and Prepare
While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 6: Shape and Coat the Cookies
Scoop out 2-tablespoon-sized balls of dough using a large cookie scoop or spoon.
In a small bowl, whisk together the white sugar and pumpkin pie spice. Roll each dough ball in the sugar mixture.

Step 7: Bake the Cookies
Place the dough balls on the prepared baking sheets, spacing them 3-4 inches apart.
Bake in the preheated oven for 10-14 minutes. The edges should be set, but the centers may still look underbaked.

Step 8: Cool and Serve
Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack.
Serve warm or at room temperature and enjoy!