Brown the Butter: Start by melting 1 cup of unsalted butter in a saucepan over medium heat. Stir continuously until the butter turns a golden brown and emits a nutty aroma. Remove from heat and allow to cool slightly.

Mix Wet Ingredients: In a large bowl, combine the browned butter with 1 cup of granulated sugar, 1 cup of brown sugar, and 1 cup of pumpkin puree. Beat in the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.

Mix Together: Gradually incorporate the dry mixture into the wet ingredients, stirring until fully combined. The dough will be slightly tacky.

Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C) while you prepare the sugar coating. Mix together 1/2 cup sugar and 1 tablespoon cinnamon in a shallow dish.

Roll and Bake: Scoop tablespoon-sized portions of the dough and roll them into balls before rolling in the cinnamon-sugar mixture. Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges start to turn golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.