1-In a sauce pan or pot, melt: In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 20 minutes to room temperature. Transfer the browned butter to the fridge to chill an additional 20 minutes.
2-Now remove the excess moisture from the: Now remove the excess moisture from the pumpkin. Line a medium sized bowl with a 4 layers of paper towels. Measure out ½ cup (130 g) pumpkin puree onto the paper towels. Allow the pumpkin puree to sit on the paper towels for about 5 – 10 minutes. Gather the paper towels and gently squeeze out the excess moisture. The puree should reduce down to about 100 g and feel more tacky and less wet.
3-In a large mixing bowl whisk together: In a large mixing bowl whisk together the flour, baking soda, pumpkin spice and salt until well combined. Set aside for now.
4-In a large mixing bowl, whisk in: In a large mixing bowl, whisk in the cooled brown butter with the light brown and maple syrup until well combined. Whisk in the blotted pumpkin puree, egg, yolk and vanilla extract until smooth and well combined. Mix in the dry ingredients until just combined.
5-Line a small baking sheet or large: Line a small baking sheet or large plate with wax paper or parchment paper. This is to hold scoops of the pumpkin cookie dough to chill. Using a large cookie scoop (3 tablespoons, 45 ml), scoop the pumpkin maple cookie dough onto the lined baking sheet. Cover the cookie dough balls with plastic wrap and chill for 30 – 60 minutes while the oven preheats. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line 1 or 2 large baking sheets with parchment paper.
6-In a small bowl, whisk the granulated: In a small bowl, whisk the granulated sugar with ground cinnamon or pumpkin spice until well combined. Roll the each of the chilled cookie dough balls into the spiced sugar and place the about 6 cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
7-Bake at 350 F (177 C) for: Bake at 350 F (177 C) for 12 -14 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the pumpkin maple sugar cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.