Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Brown the butter over medium heat in a large stainless steel pan, stirring occasionally.

Let the browned butter chill in the fridge for about 45-60 minutes until it reaches 70-75 F.

Soak up extra liquid from the pumpkin puree with paper towels until it feels dry.

Whisk in the brown sugar and granulated sugar into the cooled butter for 1 minute.

Whisk in the egg yolks, vanilla, and dried pumpkin puree.

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

Chill the dough in the fridge for 5 minutes to firm up.

Combine the cinnamon and sugar in a small bowl. Roll dough into 3 tbsp-sized balls and coat in cinnamon sugar.

Place dough balls on the prepared baking sheet spaced 2-3 inches apart. Bake for 10-12 minutes or until edges are golden brown.

Let cookies cool completely on a wire rack before enjoying.