1. Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set aside.

2. Brown the butter over medium heat, stirring occasionally, until golden with brown bits and a nutty aroma.

3. Pour the browned butter into a glass measuring cup and chill for 45-60 minutes, stirring every 20 minutes, until cool but still liquid.

4. Spread the pumpkin puree on a plate and press paper towels into it to remove excess moisture until reduced to about 1/3 cup.

5. Whisk the cooled butter with the granulated and brown sugars for 1 minute.

6. Whisk in the egg yolks, vanilla, and dried pumpkin puree.

7. Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill dough for 5 minutes.

8. Mix the cinnamon and sugar in a small bowl. Scoop dough into 3 tbsp balls and roll in the mixture.

9. Place dough balls on the baking sheet 2-3 inches apart.

10. Bake for 10-12 minutes until edges are golden and centers are puffy but slightly underbaked.

11. Cool completely on a wire rack before enjoying.