Brown the Butter: In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir gently until it becomes a rich amber color and releases a nutty aroma, about 5-7 minutes. Once browned, remove from heat and let it cool for 20 minutes.

Preheat Oven: While the butter cools, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients: In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 2 teaspoons of pumpkin pie spice along with 1 teaspoon of cinnamon.

Combine Wet Ingredients: In a large bowl, blend the cooled browned butter with 1 cup of pumpkin puree and ½ cup of maple syrup using a hand mixer or whisk until smooth.

Mix Together: Gradually add the dry ingredients into the wet mixture, stirring until just combined. If the dough feels too soft and sticky, chill in the refrigerator for 30 minutes.

Prepare Coating: In a small bowl, mix ¼ cup of brown sugar, ¼ cup of granulated sugar, and 1 teaspoon of cinnamon until well blended.

Shape Cookies: Using a medium scoop, portion out 2-ounce dough balls and roll them in the coating mixture. Place them on the prepared baking sheet, spaced about 2 inches apart.

Bake: Slide the baking sheet into the preheated oven and bake the cookies for 10-12 minutes until the edges are lightly set.

Cool and Serve: Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.