Melt 226 grams of unsalted butter in a saucepan over medium heat until it turns golden brown and smells nutty, about 5–7 minutes. Cool for 30 minutes.

Combine the cooled brown butter with 200 grams of light brown sugar and 150 grams of granulated sugar in a mixing bowl. Mix until smooth, then add 1 large egg, 1 teaspoon of vanilla extract, 35 grams of molasses, and 56 grams of canned pumpkin puree. Stir until glossy.

In another bowl, whisk together 295 grams of all-purpose flour, 1 teaspoon of baking soda, 1.5 teaspoons of cinnamon, 0.75 teaspoons of allspice, 0.25 teaspoons of cloves, and 0.25 teaspoons of ginger. Gradually fold into the wet ingredients until a soft dough forms.

Portion out 28–29 grams of dough and roll each into a ball. Place them on a lined baking sheet spaced 2 inches apart.

Cover the dough balls with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350°F (175°C). Mix 50 grams of sugar and 2 teaspoons of cinnamon. Roll chilled dough balls in this mixture before baking.

Place coated dough balls on a baking sheet and bake for 10–12 minutes until tops are dry but soft in cracks.

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.