Make brown butter about an hour before you plan to make the cookies. Melt butter in a clear heavy bottom saucepan until it starts foaming, then whisk continuously until brown bits form. Pour into a clean bowl and cool for 30 minutes.

Squeeze excess water from 0.5 cups of canned pumpkin by scooping it onto paper towels before using in the recipe.

Whisk together flour, spice blend, baking soda, and salt in a bowl until well combined. Set aside.

Stir together cooled brown butter, brown sugar, and maple syrup until well combined.

Stir in the egg yolk until well combined, followed by the pumpkin, vanilla, and maple extracts.

Mix in the dry ingredients until just combined. Cover the dough with plastic wrap and chill in the fridge for 8 hours or overnight.

Preheat the oven to 350°F (177°C) and line 1-2 large cookie sheets with parchment paper. Let the dough sit at room temperature for 30 minutes before baking.

Mix the spice blend used in the cookie dough with the granulated sugar until well combined.

Using a 2" cookie scoop, scoop cookie dough and roll in the spiced sugar mixture.

Place the sugar-coated cookie dough balls 2-3" apart on the baking sheet.

Bake at 350°F (177°C) for 12-14 minutes. At 9-10 minutes, check the cookies and if they are puffier than desired, bang the cookie sheet on the oven rack a few times and finish baking for 3-4 minutes.

Cool the cookies on the baking sheet for 3-5 minutes, then transfer to a cooling rack to cool completely.