In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium mixing bowl and let cool completely.

Once the brown butter has cooled, whisk in the granulated sugar and light brown sugar along with the maple syrup.

Add the egg yolk and vanilla extract, along with the pumpkin puree. Whisk until smooth.

In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

Fold the dry ingredients into the wet ingredients until a dough forms. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.

While the cookie dough chills, preheat the oven to 350℉/175℃ and line two baking sheets with parchment paper.

Scoop out the cookie dough using a large cookie scoop or spoon to make cookie dough balls about 2 tablespoons each. Whisk together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar.

Place on the prepared baking sheets, keeping the dough balls 3-4 inches apart.

Bake in the preheated oven for 10-14 minutes. The edges should be set but the middles will still look underbaked.