Brown the butter by melting it over medium heat, stirring until it reaches a rich amber color. Pour into a measuring glass, scraping the bottom of the pot, and chill in the refrigerator for about 20 minutes without letting it solidify.

Preheat the oven to 350?F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

In a large mixing bowl, whisk together the brown sugar and cooled brown butter until it looks like clumpy wet sand.

Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.

Fold in the dry ingredients with a rubber spatula. If the dough is too thin, chill for 15-20 minutes until thickened.

Mix together the coating ingredients in a small dish.

Use a large cookie scoop (2oz) or 1/4 measuring cup to scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat.

Place the cookies onto the baking sheet, spaced about 3 inches apart. Leave the remaining dough at room temperature.

Bake for 12-15 minutes, or until the edges are darkened and the center looks puffed and slightly underdone.

Let them rest on the baking sheet for a couple of minutes, then transfer to a cooling rack. Continue to bake the rest of the dough.

Allow the cookies to cool, then serve.