Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter, whisking continuously until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Cool for 30 minutes.

Mix the Wet Ingredients: Combine the cooled browned butter with light brown sugar and granulated sugar. Blend until smooth. Mix in egg, vanilla extract, molasses, and pumpkin puree until fully incorporated.

Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and spices. Gradually add to the wet ingredients, stirring until a soft cookie dough forms.

Chill the Dough: Portion the dough into balls of about 28-29 grams each, place on a lined baking tray, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Preheat the Oven: Preheat your oven to 350°F (175°C) ensuring cookies spread correctly.

Prepare for Baking: Mix granulated sugar and cinnamon in a shallow dish. Roll each chilled dough ball in the cinnamon sugar mixture and place on parchment-lined baking sheets.

Bake the Cookies: Bake in the preheated oven for 10-12 minutes, looking for slight dryness and small cracks on top. Cool on baking sheets before transferring to a wire rack.