Brown the butter by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Stir frequently until golden brown, about 5-7 minutes. Let cool for about 10 minutes.

In a large mixing bowl, combine the cooled brown butter with ¾ cup brown sugar and ½ cup granulated sugar. Mix until smooth and creamy. Add 1 cup canned pumpkin and 1 large egg; mix until fully combined.

In a separate bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Gradually add to the wet ingredients, stirring gently until just combined.

Prepare the coating by mixing ¼ cup brown sugar with 1 teaspoon ground cinnamon in a shallow dish.

Scoop dough portions and gently roll into balls. Toss each ball in the brown sugar cinnamon coating and place on ungreased baking sheets, leaving 2 inches space between each.

Preheat oven to 350°F (175°C) and bake for 12-15 minutes. Look for golden edges and slightly puffed centers. Don’t overbake.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.