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

Scoop a generous ½ cup of pumpkin puree onto paper towels in a wide, shallow bowl and let the excess water absorb into the towels. Before using, squeeze out the excess water from the pumpkin.

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

Stir the cooled brown butter, brown sugar, and maple syrup together until well combined. Then stir in the egg yolk until well combined.

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

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

Cover the dough with plastic wrap and chill in the fridge for 8 hours or up to overnight.

Preheat the oven to 350 F (177 C) and line 1-2 large cookie sheets with parchment paper. Remove the dough from the fridge and let it sit at room temperature for 30 minutes.

Mix the spice mix used in the cookie dough with the sugar until well combined. Adjust the balance of spices as needed.

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

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

Bake the cookies at 350 F (177 C) for 12-14 minutes. Check at 9-10 minutes; if they are puffier than desired, bang the pan on the oven rack a few times.

Cool the cookies on the baking sheet on a cooling rack for about 3-5 minutes, then remove to fully cool on the cooling rack.