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

Brown the butter over medium heat in a large stainless steel pan, stirring constantly until nutty bits form.

Chill the browned butter in a glass measuring cup until it reaches 70-75°F.

Soak the pumpkin puree with paper towels to remove excess moisture until it resembles soft playdough.

In a bowl, whisk together the cooled butter, both sugars, egg yolks, vanilla, and dried pumpkin puree until it looks like wet sand.

Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda. Chill the dough for at least 5 minutes.

Mix the remaining sugar and cinnamon in a small bowl.

Scoop the dough into 3 tbsp-sized balls, roll in the cinnamon sugar, and place them on the baking sheet a few inches apart.

Bake for 10-12 minutes until the edges are golden brown and the centers are slightly puffy.

Let the cookies cool on a wire rack.