Heat 2 sticks and 2 tablespoons of butter in a saucepan over medium heat until browned but not burnt (about 3-4 minutes), stirring frequently to break up browned bits. Remove and set aside in a large mixing bowl to cool for a minute or so.

To the browned butter, add the granulated sugar and 3/4 cup light brown sugar, whisking until smooth. Then, mix in the pumpkin puree, egg, and vanilla extract until fully combined.

Gradually add the flour, baking soda, baking powder, kosher salt, and pumpkin pie spice directly into the wet mixture. Stir with a silicone spatula until the dough comes together and no dry clumps remain.

Cover the dough and chill it in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 350°Fahrenheit (177°Celsius).

Using a scoop (or your hands), divide the dough into 30 equally-sized balls and place them on a cookie sheet lined with parchment paper.

In a small bowl, mix 3 tablespoons of white sugar with 1 teaspoon of ground cinnamon. Roll each dough ball in this mixture before placing it back on the cookie sheet.

Bake the pumpkin spice cookies for 8-10 minutes, until they are a pale golden color. Bake in batches if necessary, as they won’t all fit on one sheet. Freeze some for later if you like!

Once baked, top the cookies with flaky sea salt (optional). Let them cool for 5 minutes before enjoying.