In a medium saucepan, melt the unsalted butter over medium heat, stirring until it turns golden amber, about 5-7 minutes. Cool in refrigerator for 20 minutes.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

In a separate bowl, combine chilled brown butter with dark brown sugar and whisk until resembling wet sand. Add egg yolk, maple syrup, vanilla extract, and pumpkin puree; whisk until smooth.

Gently fold dry ingredients into wet mixture until no dry flour remains. Chill dough if too thin.

Form dough into 1.5-inch balls and roll in cinnamon-sugar mixture.

Place cookie balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 12-15 minutes until edges are darkened and centers are slightly puffed.

Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.