Brown the butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until it turns golden brown and has a nutty aroma. Set aside to cool slightly.

Mix wet ingredients: In a large mixing bowl, combine the browned butter, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Beat until smooth and combined.

Combine dry ingredients: In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, salt, nutmeg, and allspice.

Combine mixtures: Gradually incorporate the dry ingredients into the pumpkin mixture. Stir until just combined, avoiding overmixing.

Chill the dough: Cover the dough and refrigerate for at least 30 minutes.

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

Create cinnamon sugar: In a small bowl, mix 1/3 cup of granulated sugar with 2 teaspoons of cinnamon.

Form cookies: Scoop about 1.5 tablespoons of dough, roll into a ball, and coat in the cinnamon-sugar mixture.

Bake: Place on prepared baking sheets, spacing 2 inches apart. Bake for 12-14 minutes until edges are set and centers are slightly soft.

Cool: Remove from the oven and let cool on sheets for a few minutes before transferring to a wire rack.

Enjoy: Serve warm and watch them disappear!