Instructions:

1.  Preheat the oven to 350 degree F or 180 degrees C. 

2. Line 2 baking sheets with parchment paper 

3. Brown the butter over medium heat in a large, stainless steel pan. Stir occasionally to avoid burning. When the bottom of the pan is covered in brown bits and smells nutty, remove from the heat. 

4. You should have just under 1 cup of browned butter. Pour into a glass measuring cup and let it chill in the fridge, stirring every 20 minutes. Chill until the butter is between 70-75 degrees F. It should be cool but still liquid. If it is too hot, the cookies will spread. 

5. Dry out your pumpkin puree. Place on a plate and press puree with a paper towel to soak up the liquid. Stir the pumpkin and repeat until the pumpkin is dry like soft playdough. 

6. When the butter is cool, whisk in the brown sugar and granulated sugar  for 1 minute. It should look like wet sand. 

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

8. Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set dough in the fridge for 5 minutes to firm up. 

9. Combine the remaining cinnamon and sugar. Scoop the dough into 3 tbsp sized balls and roll each in the cinnamon sugar mix. 

10. Bake one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy.  Let the cookies cool on a wire rack then enjoy!