Prepare Brown Butter: In a small saucepan over medium heat, melt the unsalted butter, stirring constantly until it turns a nutty brown, about 5-7 minutes. Let cool for about 30 minutes.

Mix Wet Ingredients: In a large bowl, combine the cooled brown butter with light brown sugar and granulated sugar until smooth. Add in the egg, vanilla extract, molasses, and pumpkin puree; stir until incorporated.

Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, allspice, ground cloves, ginger, and salt. Gradually add this to the wet ingredients, stirring until a thick dough forms.

Chill Dough: Scoop dough into balls (28-29 grams each), place on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Prepare to Bake: Preheat oven to 350°F. Mix sugar with cinnamon. Roll each dough ball in this mixture before placing them on a lined baking sheet.

Bake: Bake in the oven for 10-12 minutes until tops look slightly dry but cracks appear moist. The aroma will fill your kitchen.

Cool & Store: Transfer cookies to a wire rack to cool completely. Store in an airtight container for up to a week.