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

Melt ½ cup of unsalted butter in a pan over medium heat until nutty brown.

Squeeze out excess moisture from ¾ cup of Libby's pumpkin puree using a kitchen towel.

Whisk together the cooled brown butter with ½ cup of granulated sugar and ¾ cup of dark brown sugar.

Add 2 egg yolks and 1 teaspoon of vanilla extract, mixing well.

Gently mix the prepared pumpkin puree into the wet ingredients.

In another bowl, whisk together 2 ½ cups flour, 1 teaspoon pumpkin spice, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and ½ teaspoon salt.

Fold the dry mixture into the wet ingredients until just combined; chill for 5 minutes if soft.

Scoop out cookie dough and roll each ball in cinnamon sugar before placing them on the trays.

Bake for 10-12 minutes until edges are golden and centers slightly underbaked; cool on wire racks.