Spread the canned pumpkin puree onto a plate and gently press it with paper towels until it reduces from 1/2 cup to about 1/4 cup. This removes excess moisture and helps create chewy cookies instead of cakey ones. Meanwhile, melt the butter in a small saucepan over medium heat until the milk solids turn golden brown and develop a nutty aroma. Transfer the browned butter to a bowl and let it cool for about 30 minutes.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, cinnamon (if using), and fine salt until well combined. In a separate small bowl, stir together the granulated sugar, cinnamon, and pumpkin pie spice for the spiced sugar coating, then set it aside.

Step 3: Make the Cookie Dough

In a large mixing bowl, beat the cooled browned butter with the brown sugar and granulated sugar until light and creamy. Add the egg yolks, vanilla extract, and molasses, then mix until smooth. Stir in the prepared pumpkin puree. Gradually add the dry ingredients and mix on low speed just until no dry flour remains. If the dough feels very soft, chill it for 10 minutes before shaping.

Step 4: Shape the Cookies

Use a 2-tablespoon cookie scoop or a heaping 1½-tablespoon scoop to portion the dough. Roll each portion into a smooth ball, then coat it evenly in the prepared spiced sugar. Place the dough balls on a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.

Step 5: Chill the Dough

Cover the baking sheet and refrigerate the shaped cookie dough for at least 2 hours or overnight. Chilling the dough improves the flavor, helps the cookies bake thicker, and creates the perfect chewy texture.

Step 6: Bake the Cookies

Preheat the oven to 350°F (175°C). Bake the cookies for 10–13 minutes, or until the edges are lightly golden and the tops are mostly set. The centers should still look slightly soft because they will continue to firm up as the cookies cool.

Step 7: Cool and Serve

Let the cookies rest on the baking sheet for 5–7 minutes, then transfer them to a wire rack. Cool completely for 20–30 minutes before serving. Store any leftovers in an airtight container to keep them soft and chewy.