1-Preheat the oven: Preheat the oven to 350 F (180 C) and line baking trays with parchment paper to prevent sticking and ensure even baking.

2-Brown the butter: Brown the butter over medium heat until nutty and brown bits form, then pour it into a glass container and chill, stirring every 20 minutes until it reaches 70-75 F, keeping it liquid but cool for the best texture.

3-Prepare the pumpkin puree: Spread pumpkin puree on a plate and press multiple layers of paper towels to absorb excess liquid until the pumpkin feels like soft playdough and measures about 1/3 cup (68-75 grams), which helps achieve that ideal chewy finish.

4-Whisk sugars and butter: Whisk the cooled browned butter with granulated sugar and dark brown sugar for about 1 minute until the mixture looks like wet sand, setting up a strong base for your dough.

5-Add wet ingredients: Whisk in the egg yolks, vanilla extract, and dried pumpkin puree to blend everything smoothly and add richness to your pumpkin cinnamon cookies.

6-Fold in dry ingredients and chill dough: Fold in the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt until just combined, then chill the dough in the fridge for 5 minutes to firm it up.

7-Roll dough in cinnamon sugar: Mix the ground cinnamon and 1/3 cup granulated sugar in a small bowl, scoop the dough into 3-tablespoon balls, roll each in the cinnamon-sugar mixture, and place on baking trays spaced 2-3 inches apart for proper spreading.

8-Bake and cool: Bake one tray at a time for 10-12 minutes until the edges are golden and the centers are puffy but slightly underbaked, then let cool completely on a wire rack before serving to lock in that chewiness.