Begin by browning the butter, melting it in a medium saucepan over medium heat, stirring occasionally until it turns golden brown and develops a nutty aroma (about 8 to 10 minutes). Pour it into a mixing bowl and allow it to cool slightly.

While the butter cools, prepare the pumpkin puree by blotting it with a paper towel to reduce moisture until you have a quarter cup.

Combine the cooled butter with the packed light brown sugar in a large bowl and mix until smooth, then add the egg yolk, honey, and pure vanilla extract. Stir to create a rich, creamy mixture.

Incorporate the blotted pumpkin puree into the butter mixture, stirring until combined.

Gradually add baking soda, salt, and pumpkin pie spice, mixing well until no dry spots remain.

Fold in the all-purpose flour until just combined; the dough should be slightly sticky but cohesive.

Cover the dough and refrigerate for 30 minutes.

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

Mix the granulated sugar and ground cinnamon in a small bowl for rolling the cookie dough.

Remove the chilled dough, scoop mounds and roll them into balls, then coat in the cinnamon sugar mix.

Place the coated balls on the prepared baking sheets, gently flattening each ball slightly.

Bake for 9 to 12 minutes until edges are browned and centers remain slightly puffed.

Let cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.