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

Melt ½ cup of unsalted butter in a stainless steel pan over medium heat until browned and nutty.

Prep Libby’s pumpkin puree by draining excess moisture with paper towels.

Whisk the cooled browned butter with ½ cup of granulated sugar and ½ cup of dark brown sugar until resembling wet sand.

Add in 2 egg yolks, 1 teaspoon of vanilla extract, and the prepped pumpkin puree. Mix well.

In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of pumpkin spice, 1 teaspoon of baking soda, ½ teaspoon of cream of tartar, and ½ teaspoon of kosher salt. Fold into wet ingredients.

Form dough into 3-tablespoon-sized balls. Roll in the cinnamon-sugar coating, then place on the baking trays.

Bake for 10-12 minutes until edges are golden brown. Let cool for 5 minutes before transferring to a wire rack.