Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.

In a large stainless steel pan, brown the butter over medium heat, stirring occasionally until nutty-smelling with golden brown bits. Chill until cool.

Soak up moisture from the pumpkin puree with a paper towel until it feels dry.

In a mixing bowl, whisk together the cooled browned butter with brown sugar and granulated sugar until it resembles wet sand.

Whisk in the egg yolks, vanilla, and pumpkin puree until combined into a smooth mixture.

Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined.

Chill the dough in the fridge for about 5 minutes.

In a small bowl, mix the sugar and cinnamon for rolling.

Scoop the dough into small balls and roll each in the sugar-cinnamon mix. Place them on the prepared baking sheets.

Bake for 10-12 minutes until the edges are golden and the center is slightly underbaked.

Let the cookies cool on a wire rack.