Brown the Butter: Place ½ cup of unsalted butter in a saucepan over medium heat. Cook for about 5-7 minutes until golden brown and nutty bits form. Cool to 70-75°F.

Prepare the Pumpkin: Place 1 cup of Libby's pumpkin puree in a paper towel and gently squeeze to remove excess moisture.

Mix Sugars and Butter: In a bowl, whisk the brown butter with ½ cup granulated sugar and ¾ cup dark brown sugar until smooth and glossy.

Add Wet Ingredients: Stir in 2 egg yolks, 1 teaspoon vanilla extract, and pumpkin puree until blended and silky smooth.

Combine Dry Ingredients: Whisk together 2 cups flour, 1 teaspoon pumpkin spice, ½ teaspoon cream of tartar, ½ teaspoon baking soda, and a pinch of kosher salt. Fold into the wet mixture until just mixed.

Chill Dough (Optional): Refrigerate the dough for 5-10 minutes for easier handling.

Scoop and Roll: Preheat oven to 350°F. Use a cookie scoop to form balls and roll in a mixture of ¼ cup granulated sugar and 2 teaspoons cinnamon.

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

Cool: Allow cookies to rest for 5 minutes before transferring to wire racks to cool completely.