To Make Chewy Pumpkin Spice Cookies

1. Melt the butter in a small saucepan over medium heat. Stir every so often as it melts.
2. Keep cooking the butter until the milk solids on the bottom begin to turn brown. Once that happens, whisk continuously so the butter browns evenly and does not burn.
3. As soon as the butter smells nutty and you see browned bits in the pan, remove it from the heat.
4. Pour the browned butter into a heat-safe bowl and let it cool for about 30 minutes at room temperature. The butter should feel slightly warm or fully cool before you continue.
5. In a large mixing bowl, stir the brown butter, brown sugar, and granulated sugar together until the mixture looks smooth.
6. Add the egg, vanilla, and molasses. Stir until the mixture is fully combined.
7. Mix in the pumpkin puree until evenly incorporated.
8. Add the cinnamon, salt, allspice, cloves, ginger, baking soda, and flour. Stir until the dough comes together and no dry flour remains.
9. Scoop the dough using a heaping 1 1/2 tablespoon cookie scoop or a level 2 tablespoon scoop.
10. For the most consistent cookies, weigh each dough ball. Each one should weigh about 28 to 29 grams.
11. Roll each portion between your hands to smooth the surface, then place the dough balls onto a parchment-lined baking sheet.
12. Cover the dough and refrigerate for at least 2 hours, or overnight if you want to bake later.
13. When ready to bake, preheat the oven to 350°F / 175°C.
14. In a small bowl, combine the sugar and cinnamon for the coating.
15. Roll each chilled dough ball in the cinnamon sugar mixture until lightly coated.
16. Arrange the coated dough balls on parchment-lined half sheet pans with space between them.
17. Bake for 10 to 12 minutes. The cookies are done when the tops look slightly dry but the cracks still appear a little moist.
18. Transfer the cookies to a cooling rack. Serve warm or let them cool completely, then store them in an airtight container for up to one week.