Preparation

• Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
• Brown the butter over medium heat in a large stainless steel pan. Stir occasionally to prevent burning.
• Cool the browned butter in the fridge, stirring every 20 minutes for about 45-60 minutes.
• Soak up the extra liquid from the pumpkin puree using paper towels until it feels dry.
• Whisk in the granulated and brown sugars into the cooled butter.
• Add the egg yolks and vanilla, then whisk in the dried pumpkin puree.
• Fold in the dry ingredients until just combined and chill for 5 minutes.
• Combine cinnamon and sugar in a small bowl. Roll chilled dough into balls and coat with cinnamon sugar.
• Bake for 10-12 minutes until edges are golden. Cool completely on a wire rack.