In a small saucepan over medium-low heat, melt the butter. Cook and stir until it turns brown and smells nutty (about 2-3 minutes). Pour it into a medium mixing bowl and let it cool completely.

Once the brown butter has cooled, add the granulated sugar, brown sugar, and maple syrup. Whisk them together.

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

In a separate large bowl, combine 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 the dough in the fridge for 30 minutes.

Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper.

Scoop out the cookie dough using a large cookie scoop or spoon, aiming for about 2 tablespoons per cookie. In a small bowl, mix together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar mixture.

Place the cookies on the prepared baking sheets, keeping them 3-4 inches apart.

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