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

Brown the unsalted butter in a saucepan over medium heat for 5-7 minutes until golden-brown.

Press the pumpkin puree between paper towels to eliminate excess moisture.

Combine cooled browned butter, granulated sugar, and dark brown sugar until well mixed.

Add egg yolks, vanilla extract, and drained pumpkin puree, whisk until smooth.

Whisk together flour, pumpkin spice, baking soda, cream of tartar, and kosher salt; fold into wet ingredients.

Scoop out dough balls about 3 tablespoons in size and roll in cinnamon-sugar mixture.

Bake for 10-12 minutes until edges are golden and centers are puffy.

Cool on the trays for a few minutes, then transfer to a wire rack to cool completely.