Make brown butter about an hour before you plan to make the cookies. Melt butter in a clear heavy bottom sauce pan until it starts to foam; whisk continuously until brown bits form. Remove from heat, pour into a clean bowl, and cool for 30 minutes to room temperature.

Lay 2-3 paper towels across a wide, shallow bowl. Scoop a generous ½ c of pumpkin puree onto the paper towels to absorb excess water. Before using in the recipe, squeeze the excess water from the pumpkin.

Whisk the flour, spice blend, baking soda, and salt together until well combined; set aside.

Stir the cooled brown butter, brown sugar, and maple syrup together until well combined.

Stir in the egg yolk until well combined.

Stir in the pumpkin, vanilla, and maple extracts until well combined.

Stir the dry ingredients into the wet until just combined.

Cover the dough with plastic wrap. Chill the dough in the fridge for 8 hours and up to overnight.

Preheat the oven to 350 F (177 C). Line 1-2 large cookie sheets with parchment paper. Remove the dough from the fridge and let sit at room temperature for 30 minutes.

Mix the spice mix used in the cookie dough with the granulated sugar until well combined. Taste and adjust the balance of spices as needed.

Using a 2" cookie scoop, scoop cookie dough and roll in the spiced sugar mixture.

Place the sugar-coated cookie dough balls about 2-3" apart on the parchment lined baking sheet.

Bake the cookies at 350 F (177 C) for 12-14 minutes. At 9-10 minutes, check the cookies. If they are puffier than desired, firmly bang the pan on the oven rack a few times. Finish baking for an additional 3-4 minutes.

Cool the cookies on the baking sheet on top of a cooling rack for about 3-5 minutes, then remove to fully cool on the cooling rack.