Brown the butter by melting it in a medium saucepan over medium heat. Cook until it turns golden brown and has a nutty smell, stirring frequently to avoid burning. Pour it into a bowl and allow to cool completely.

Preheat oven to 350?F. Line two baking sheets with parchment paper.

Measure out ? cup of pumpkin on a paper plate and blot with paper towels until the paper towel wipes clean, resulting in about 3 tablespoons (50 g) of pumpkin.

In the bowl of a stand mixer fitted with a paddle attachment, combine browned butter and sugars. Mix well. Add pumpkin, egg yolk, and vanilla; mix again.

Add salt, baking soda, cinnamon, pumpkin pie spice, and flour to the bowl. Mix on low speed until just combined, stopping when flour remnants are still visible.

Scoop dough into large balls using a 3 tablespoon cookie scoop. In a small bowl, mix together the sugar, pumpkin pie spice, and cinnamon for rolling. Roll cookie balls in this mixture and place 4-5 cookies on each baking sheet.

Bake for 9-11 minutes, ensuring there is no shiny dough in the middle of the cookies. Allow cookies to cool on the pan before transferring to a cooling rack. Sprinkle with additional sugar if desired.