Start by browning the butter in a large stainless steel pan over medium heat. Stir it gently until it becomes aromatic and you see brown bits forming at the bottom. Once it’s ready, remove it from the heat and let it cool in the fridge until it reaches a temperature of 70–75°F.

Preheat your oven to 350°F and line your baking trays with parchment paper.

Prepare the pumpkin puree by soaking up any excess moisture with paper towels.

In a mixing bowl, combine the cooled brown butter with the granulated sugar and dark brown sugar. Mix for about a minute.

Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree.

Gradually fold in the all-purpose flour, pumpkin spice, cream of tartar, baking soda, and fine sea salt until just combined, then chill the dough for 5 minutes.

In a small bowl, mix together the ground cinnamon and sugar for rolling.

Scoop the dough into 3 tablespoon-sized balls and roll each ball in the cinnamon-sugar mixture.

Place the rolled cookie dough balls on the prepared baking sheet, spacing them 2-3 inches apart.

Bake the cookies for 10-12 minutes, until the edges are golden brown and the centers appear a bit underbaked.

Let the cookies cool on a wire rack and store in an airtight container for 2-3 days.