Instructions:

Begin by browning the unsalted butter in a saucepan over medium heat. Stir continuously until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let it cool slightly.

In a mixing bowl, combine the light brown sugar and the browned butter. Mix well until thoroughly combined. Then, add the pure pumpkin puree and egg yolks, stirring until the mixture is smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.

Preheat your oven to 350 degrees F and line baking sheets with parchment paper. Using a cookie scoop or your hands, form the dough into equal-sized balls and roll them in the cinnamon sugar mixture. Place the dough balls on the prepared baking sheets, guaranteeing they're spaced about 3 inches apart.

Slightly flatten each dough ball with the palm of your hand and bake in the preheated oven for 9-12 minutes, or until the edges are firm and slightly browned, while the centers remain puffed.

Once baked, allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack. Let them cool completely on the rack before serving.

For the best results, remember to accurately measure your ingredients using a kitchen scale for consistency. Additionally, if you find your pumpkin puree to be too moist, consider blotting it with paper towels to achieve a better texture in your cookies.

Enjoy your delicious pumpkin chewy cookies with a warm cup of tea or coffee, or drizzle them with a simple glaze for an extra touch of sweetness!