Brown Butter Pumpkin Cookies

Brown butter: In a pan, over medium heat, melt 1 cup butter. Continuously stir the melted butter for a few minutes until it becomes a brown color and has a nutty smell. Remove from heat immediately.
Cool butter: Pour browned butter in a dish and place in the fridge for 15 minutes to cool (don't sit in there longer than 30 minutes or it will begin to harden).
Whisk dry ingredients: In a medium mixing bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoon pumpkin pie spice, and 1 teaspoon cinnamon.
Whisk wet ingredients: In a large mixing bowl, whisk 1 1/2 cups brown sugar and cooled browned butter. Add the egg yolk, 1/4 cup maple syrup, 2 teaspoons vanilla and 1/2 cup pumpkin. Whisk until smooth.
Add dry ingredients: Gently fold the dry ingredients to the wet ingredients. Refrigerate dough 30 minutes.
Preheat and prepare: Preheat the oven to 350°F and add parchment paper to a baking sheet.
Mix topping: In a small dish, mix 3 Tablespoons white sugar, 2 Tablespoons brown sugar and 1 teaspoon cinnamon.
Roll dough in topping: Use a large cookie scoop to form dough balls. Drop each ball into the topping and roll to coat.
Bake cookies: Place 6 cookies on the baking sheet and bake for 12 minutes.
Rest and cool: Allow the cookies to rest on the cookie sheet for a few minutes before transferring to a wire cooling rack.