1-Getting started: with these maple pumpkin cookies is fun and straightforward. Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper. This simple setup helps your cookies bake evenly and prevents sticking.

2-In a medium bowl, whisk together the dry ingredients: 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon. In another large bowl, brown 1 cup (220g) unsalted butter over medium heat until it turns a rich amber color, then chill it in the refrigerator for about 20 minutes.

3-Once the butter has cooled, whisk it with 1 1/2 cups (280g) dark brown sugar until it looks like clumpy wet sand. Add 1 large egg yolk, 3 tablespoons pure maple syrup, 1 teaspoon vanilla extract, and 1/3 cup (80g) pumpkin puree, mixing until smooth. Fold in the dry ingredients with a rubber spatula; if the dough is too thin, chill it for 15-20 minutes.

4-Mixing and Shaping: In a small dish, combine 2 tablespoons brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon for the coating. Scoop the dough into 2-ounce portions, toss each piece in the coating mixture, and place them on the baking sheet, spaced 3 inches apart.

5-Bake for 12-15 minutes until the edges darken and the centers puff up but stay slightly underdone. Let them cool on the sheet for a few minutes, then move to a rack. The total preparation time is about 50 minutes, including 20 minutes for prep and 30 for cooking.