Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper.

Brown the butter over medium heat in a large stainless steel pan. Stir occasionally to prevent burning until it has a nutty smell.

Pour the browned butter into a glass measuring cup, aiming for just under 1 cup, and let it chill in the fridge.

While the butter cools, press a stack of paper towels into the pumpkin puree on a plate to soak up excess liquid until it resembles soft playdough.

Once the butter cools, whisk in the brown sugar and granulated sugar until it looks like wet sand.

Add the egg yolks, vanilla, and the dried pumpkin puree, whisking until well combined.

Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just incorporated.

If the dough feels too soft, chill in the refrigerator for an additional 5 minutes.

In a small bowl, combine cinnamon and granulated sugar. Scoop dough into 3 tbsp-sized balls and roll each ball in the cinnamon sugar mixture.

Place them 2-3 inches apart on the prepared baking sheets.

Bake each tray for 10-12 minutes or until the edges are golden and the center is slightly underbaked.

Allow cookies to cool on a wire rack completely before serving.