Brown the Butter: Melt 1 cup of unsalted butter in a small pot over low heat, whisking until golden brown, about 5-7 minutes. Remove from heat and let cool for 30 minutes.

Blend the Sugars: In a large bowl, combine the cooled butter, 1 cup of light brown sugar, and ½ cup of granulated sugar. Blend until smooth.

Add Wet Ingredients: Mix in 1 large egg, 2 teaspoons of vanilla extract, and ¼ cup of molasses. Then fold in 1 cup of canned pumpkin puree.

Mix Dry Ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of cinnamon, ½ teaspoon each of allspice and ginger, and a pinch of cloves. Gradually add to the wet mixture.

Portion the Dough: Use a 1½ tablespoon measure to portion the dough into balls of about 28-29 grams each. Place them on a parchment-lined baking sheet.

Roll in Sugar: If desired, roll each ball in a mixture of granulated sugar and cinnamon before placing back on the baking sheet.

Chill the Dough: Cover and refrigerate the dough for at least 2 hours or overnight.

Preheat the Oven: Preheat your oven to 350°F (175°C).

Bake the Cookies: Bake for 10-12 minutes, until the tops appear dry but moist in cracks.

Cool and Store: Allow cookies to cool on a wire rack for about 5 minutes before transferring to an airtight container.