In a medium saucepan, melt 1 stick of unsalted butter over medium-low heat, stirring constantly for about 2-3 minutes until golden brown.

In a mixing bowl, whisk together the cooled brown butter, ½ cup granulated sugar, ½ cup light brown sugar, ¼ cup maple syrup, 1 large egg yolk, 1 teaspoon vanilla extract, and ½ cup pumpkin puree until smooth.

In a separate bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 1 teaspoon pumpkin pie spice, and 1 teaspoon ground cinnamon.

Gently fold the dry ingredients into the wet mixture until a soft dough forms. Cover and chill in the refrigerator for at least 30 minutes.

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

After chilling, use a 2-tablespoon cookie scoop to portion out the dough and roll into balls, then roll in a pumpkin spice sugar mixture.

Bake in the preheated oven for 10-14 minutes, until edges are set while centers look slightly underbaked.

Let cookies cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.