Melt 1 cup of European style unsalted butter in a medium saucepan over medium heat, whisking continuously until golden brown, about 5–7 minutes. Cool for 30 minutes.

Blot 1 cup of canned pumpkin with paper towels to remove excess moisture.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt in a bowl. Add 1-2 teaspoons of pumpkin or chai spice if desired.

In another bowl, mix the cooled brown butter with 1 cup of light brown sugar and 1/2 cup of pure maple syrup until smooth. Add 1 large egg yolk, the prepared pumpkin, 1 teaspoon of vanilla extract, and optional maple extract.

Gradually mix the dry ingredients into the wet mixture until just combined, then chill in the refrigerator for at least 8 hours.

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.

Scoop chilled dough and roll into balls, then roll in a mixture of granulated sugar and a sprinkle of spice.

Bake in the oven for 12–14 minutes, checking for doneness at 9–10 minutes. The edges should be crisp while the center remains soft.

Cool cookies on baking sheets for 3-5 minutes before transferring to a wire rack.