In a medium saucepan over medium heat, melt 226 g of unsalted butter, stirring occasionally. Watch for the butter to foam and turn golden brown, emitting a nutty aroma—about 5-7 minutes. Remove from heat and let cool for 30 minutes.

In a large mixing bowl, combine the cooled brown butter with 200 g light brown sugar and 150 g granulated sugar using a whisk until smooth and creamy. Add in 1 large egg, 1 teaspoon of vanilla extract, 35 g of molasses, and 56 g of canned pumpkin puree, stirring until fully incorporated.

In another bowl, whisk together 295 g of all-purpose flour, 1 teaspoon of baking soda, 1.5 teaspoons of cinnamon, 0.75 teaspoons of allspice, 0.25 teaspoons of cloves, and 0.25 teaspoons of ginger. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.

Scoop out portions of the dough, approximately 28-29 g each, and roll them into balls. Place the balls on a parchment-lined baking sheet, ensuring they have room to spread. Refrigerate the cookie dough for at least 2 hours or overnight.

Preheat your oven to 350°F (175°C), and prepare the cinnamon-sugar coating by mixing together 50 g of sugar and 2 teaspoons of cinnamon in a small bowl. Once the oven is ready, roll each chilled cookie ball in the cinnamon-sugar mixture.

Bake the cookies in the preheated oven for 10-12 minutes. They’re ready when the tops appear slightly dry but have visible cracks. Gently tap and check for a golden edge for a chewy texture.

Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack. Cool completely before storing in an airtight container.