Brown the butter in a medium saucepan over medium heat for about 5-7 minutes, then cool for 30 minutes.

Mix cooled browned butter with light brown sugar, granulated sugar, egg, vanilla extract, molasses, and pumpkin puree until smooth.

Sift together flour, baking soda, cinnamon, allspice, cloves, ginger, and salt in a separate bowl. Fold into wet ingredients to form a dough.

Scoop out about 28-29 grams of dough, roll into balls, and refrigerate for at least 2 hours.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll each dough ball in a mixture of cinnamon and sugar, place on baking sheet, and bake for 10-12 minutes.

Cool cookies on a cooling rack; store in an airtight container for up to one week.