In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue to cook until the butter turns golden brown and develops a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.

In a large mixing bowl, combine the brown butter, pumpkin puree, granulated sugar, and light brown sugar. Whisk until smooth.

Add the egg yolk and vanilla extract to the wet mixture and whisk until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Cover the dough and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld and the dough to firm up.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a small bowl, mix together the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the cookie coating.

Scoop out 1 1/2 tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.