Brown the butter by melting it over medium heat, stirring until it reaches a rich amber color. Pour into a measuring glass and refrigerate for about 20 minutes.

Preheat the oven to 350F 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 resembles clumpy wet sand.

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

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

Mix 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 dough on the baking sheet, spaced about 3 inches apart.

Bake for 12-15 minutes or until the edges are darkened and the centers look puffed and slightly underdone.

Allow cookies to rest on the baking sheet for a couple of minutes, then transfer to a cooling rack.