In a medium saucepan over medium heat, add the unsalted butter. Stir often as it melts, watching closely for it to turn a rich golden brown, about 5–7 minutes. Remove from heat and let it cool to room temperature.

In a large mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Beat together until creamy. Add the pumpkin puree and egg, mixing until smooth.

In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.

Using a cookie scoop or two spoons, form balls of dough and place them on a baking sheet lined with parchment paper. Mix the brown sugar, granulated sugar, and additional cinnamon. Roll each dough ball in the mixture to coat.

Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.

Enjoy the delightful chewy texture as you savor these irresistible treats!