In a large mixing bowl, whisk together the flour, baking soda, pumpkin spice blend, and salt until combined.

In another bowl, mix the cooled browned butter, brown sugar, and maple syrup until smooth.

Add the egg yolk, vanilla extract, and pumpkin puree to the butter mixture and blend well.

Gently fold the dry mixture into the wet ingredients until just combined.

Cover with plastic wrap and refrigerate the dough for at least 8 hours or overnight.

Preheat your oven to 350°F (177°C) and let the dough sit at room temperature for about 30 minutes.

Prepare a baking sheet and roll portions of the dough into balls, then roll in cinnamon and sugar.

Bake for 12-14 minutes, checking at the 9-10 minute mark.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.