1. Melt the unsalted butter in a saucepan over medium heat until it browns and smells nutty. Remove from heat and let cool.

2. In a large mixing bowl, combine the cooled brown butter with the light brown sugar and white sugar. Mix until smooth.

3. Add the egg yolk, vanilla extract, maple syrup, and pumpkin puree. Mix until fully incorporated.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

5. Fold the dry ingredients into the wet mixture until a soft dough forms. Do not overmix.

6. Cover and chill the dough in the refrigerator for 30 minutes.

7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

8. Scoop the dough into balls and roll each one in the white sugar and pumpkin pie spice mixture.

9. Place dough balls on the prepared baking sheets, spaced about 2 inches apart.

10. Bake for 10–14 minutes, or until edges are set but centers are still soft.

11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.