In a medium saucepan, melt 1 stick of unsalted butter over medium heat. Cook for 2-3 minutes until golden brown and nutty, then let cool slightly.

In a large bowl, combine the browned butter with 3/4 cup light brown sugar and 1/4 cup white sugar. Whisk in 1/4 cup maple syrup, 1 egg yolk, and 1 tsp vanilla until smooth. Add 1 cup of pumpkin puree and mix well.

In another bowl, whisk 1 1/2 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 1 tsp pumpkin pie spice, and 1 tsp ground cinnamon until combined.

Gradually fold the dry mixture into the wet ingredients until a dough forms. Cover and chill in the refrigerator for 30 minutes.

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

Once chilled, portion out dough using a cookie scoop, rolling each into a ball and coating with cinnamon and sugar if desired. Place them on prepared sheets 3-4 inches apart.

Bake for 10-14 minutes until edges are set and middles are slightly underbaked. Cool on sheets before transferring to a wire rack.