Start by melting the unsalted butter in a small saucepan over medium heat. Continuously whisk the butter until it develops a nutty aroma and shows deep brown flecks, about 5–7 minutes. Once browned, remove it from the heat and let it cool for at least 30 minutes.

In a large mixing bowl, combine the cooled browned butter, light brown sugar, and granulated sugar. Whisk until the mixture is smooth and well blended. Add in the large egg, vanilla extract, molasses, and canned pumpkin puree. Mix thoroughly.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, allspice, cloves, and ginger. Gradually add the flour mixture to the wet ingredients, stirring gently until a soft dough forms.

Scoop generous heaping tablespoons of dough and place them on a lined cookie sheet. Cover the cookie sheet with plastic wrap and refrigerate the dough for at least 2 hours, ideally overnight.

Preheat your oven to 350°F (175°C) and line another baking sheet with parchment paper. Mix together some sugar and cinnamon for coating your cookies.

Once the dough is chilled, roll each piece into the cinnamon-sugar mixture to coat lightly. Arrange the coated dough balls on the prepared baking sheet. Bake the cookies for 10-12 minutes, or until the tops appear slightly dry but the centers remain moist.

Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire cooling rack. Allow them to cool completely or enjoy warm.