Step 1

In a large bowl, whisk together melted butter and brown sugar. The mixture will look like clumpy wet sand. Whisk in the egg yolks and vanilla, until smooth, glossy, and combined. Stir in pumpkin puree until incorporated.

Step 2

Stir in baking soda, salt, and pumpkin pie spice until combined. Add the flour and fold in until just combined. Do not over mix.

Step 3

Cover the bowl with plastic wrap. Place in the refrigerator to chill for at least 30 minutes, up to overnight.

Step 4

When ready to bake, preheat the oven to 350˚F. Line two rimmed baking sheets with silicone mats or parchment paper.

Step 5

In a small bowl, stir together sugar and cinnamon for the cinnamon sugar until combined.

Step 6

Roll the cookie dough into smooth balls, about 1 1/2 inches in diameter. Drop them into the cinnamon sugar, tossing to coat well. Place the balls on the lined baking sheets, spacing them about 2 inches apart. Use the palm of your hand to flatten them slightly.

Step 7

Bake for 9 to 12 minutes. The edges should be a light golden brown and the center will look puffy and slightly cracked. Let the cookies rest on the baking sheets for about 5 minutes before removing to wire racks to cool completely.

Step 8

Store in an airtight container at room temperature.