In a medium saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns golden brown and has a nutty aroma, about 5–7 minutes. Remove from heat and allow to cool for about 10 minutes.

In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until smooth and creamy, ensuring there are no lumps. Incorporate the pumpkin puree and egg, blending thoroughly until slightly fluffy, about 2 minutes.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry mixture to the wet ingredients, folding them together until just combined, avoiding overmixing.

Form the dough into small balls using a tablespoon or cookie scoop. Roll each ball in a mixture of brown sugar, granulated sugar, and a sprinkle of cinnamon.

Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes until the edges are golden brown and the centers remain soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.