[Brown the butter](https://saltandbaker.com/how-to-brown-butter/). Once browned place in a heat proof bowl and then transfer to the fridge to chill for 25-30 minutes. We want the butter to be soft, not liquid, and more of a room temperature butter, but not hard and cold.

In a stand mixer bowl cream the butter, granulated sugar and brown sugar until combined. Add the pumpkin puree, egg yolk, and vanilla and mix to combine.

Add the flour, pumpkin pie spice, baking soda, cream of tartar, and salt and mix to combine. Cover the dough and chill for 1 hour. Right before its done chilling preheat oven to 350°F. Line a baking sheet with parchment paper.

Use a 1.5 T cookie scoop and portion out the dough. In a small bowl mix the ¼ cup of granulated sugar and 1 teaspoon ground cinnamon. Roll the cookie dough balls in the cinnamon sugar mixture then place on the prepared baking sheet, spacing each cookie dough ball 2 inches apart. Bake for 9-10 minutes or until edges are lightly golden. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.