Melt ½ cup unsalted butter in a medium saucepan over medium heat for about 5-7 minutes until golden brown.

In a large bowl, combine the cooled brown butter, ¾ cup light brown sugar, ½ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, and 2 tablespoons molasses until smooth.

Whisk together 2 cups flour, 1 teaspoon baking soda, and 1 tablespoon pumpkin spice in a separate bowl. Gradually add to the wet mixture until a soft dough forms.

Scoop about 1.5 tablespoons of dough, roll into balls, and refrigerate for at least 2 hours.

Preheat oven to 350°F (175°C). Mix ¼ cup granulated sugar with 1 tablespoon cinnamon for coating.

Roll chilled dough balls in the cinnamon-sugar mixture, then place them on lined baking sheets.

Bake for 10-12 minutes until edges are set and centers are soft.

Cool on baking sheets for 5 minutes before transferring to a wire rack.