Make brown butter about an hour before you plan to make the cookies. Melt butter in a clear heavy bottom sauce pan. Whisk continuously until brown bits start to form. Remove from heat and cool for 30 minutes.

Scoop a generous ½ c of pumpkin puree onto paper towels to absorb excess water. Squeeze out any remaining water before using.

Whisk the flour, spice blend, baking soda, and salt together in a bowl and set aside.

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

Stir in the egg yolk until well combined.

Stir in the pumpkin, vanilla extract, and optional maple extract until well combined.

Stir the dry ingredients into the wet ingredients until just combined.

Cover the dough with plastic wrap. 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.

Allow dough to sit at room temperature for 30 minutes.

Mix the cookie spices with granulated sugar until well combined. Adjust spices to taste.

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

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

Bake at 350 F (177 C) for 12-14 minutes.

Check cookies at 9-10 minutes; if puffed, bang the pan on the oven rack a few times and bake for an additional 3-4 minutes.

Cool cookies on the baking sheet for 3-5 minutes before transferring to a cooling rack.