Prepare Brown Butter: Melt ½ cup of European style unsalted butter in a saucepan over medium heat. Allow the butter to bubble and turn a light amber color, stirring frequently for about 5-7 minutes. Once browned, remove it from heat and let it cool for 30 minutes.

Prep Pumpkin: Blot ¾ cup of canned pumpkin on paper towels to absorb excess moisture, then set aside.

Mix Dry Ingredients: In a mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking soda, 0.5 teaspoon of salt, and the spice blend. Mix until evenly combined.

Combine Wet Ingredients: In a separate bowl, mix the cooled brown butter with 1 cup of light brown sugar and 0.25 cup of pure maple syrup until smooth. Add in the blotted canned pumpkin, 1 egg yolk, and 1 teaspoon of vanilla extract. Stir until well blended.

Form Dough: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Avoid overmixing. Cover the bowl with plastic wrap.

Chill Dough: Place the covered dough in the refrigerator for at least 8 hours or overnight.

Preheat & Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.

Scoop and Coat: Use a cookie scoop to portion the dough into balls, about 1 inch in diameter. Roll in granulated sugar and spice blend until well coated.

Bake: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, until puffed and slightly golden on the bottom.

Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.