1. Make brown butter about an hour before baking. Melt butter in a saucepan, whisk until brown bits form, then remove from heat and cool in a clean bowl for 30 minutes.

2. Lay 2-3 paper towels in a shallow bowl. Scoop ½ cup pumpkin onto towels and allow excess water to absorb. Squeeze before using.

3. In a separate bowl, whisk together flour, spice blend, baking soda, and salt. Set aside.

4. Stir cooled brown butter, brown sugar, and maple syrup together until well mixed.

5. Add the egg yolk and stir until fully incorporated.

6. Mix in the blotted pumpkin, vanilla extract, and optional maple extract until smooth.

7. Gradually stir in the dry ingredients until just combined.

8. Cover dough with plastic wrap and chill in the refrigerator for 8 hours or overnight.

9. Preheat oven to 350°F (177°C). Line cookie sheets with parchment paper. Let dough sit at room temp for 30 minutes before scooping.

10. Mix granulated sugar and spice blend to make the spiced sugar coating.

11. Using a 2″ cookie scoop, form dough balls and roll them in the spiced sugar.

12. Place cookie dough balls 2-3 inches apart on lined baking sheets.

13. Bake for 12-14 minutes. At 9-10 minutes, bang the cookie sheet to help flatten cookies, then finish baking.

14. Cool cookies on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.