Brown the Butter by whisking salted butter in a medium saucepan over medium-low heat until it turns a deep amber color (about 5 minutes). Remove from heat and cool for 30 minutes.

Mix Honey and Salt in a bowl until the salt is fully dissolved. Set aside.

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

Combine Ingredients by mixing the cooled browned butter, dark brown sugar, and honey-salt mixture until smooth and creamy.

Add Wet Ingredients: Stir in egg yolk, vanilla extract, and pumpkin puree until well combined.

Mix in Dry Ingredients by gradually incorporating baking soda, pumpkin pie spice, and flour, folding until just combined.

Prepare Cinnamon Sugar by mixing white sugar and ground cinnamon in a separate bowl.

Scoop and Roll dough balls onto the baking sheet and roll in the cinnamon sugar to coat.

Bake the Cookies for 9 to 11 minutes or until edges are lightly golden.

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