In a small skillet over medium heat, brown the butter. The butter will melt and bubble, stir occasionally until the milk fats start to brown and smell nutty, about 5 minutes.

Remove from heat and let cool 15 minutes.

In the bowl of a stand mixer, mix together the cooled butter, brown sugar, pumpkin puree, sourdough discard, egg and vanilla for 4 minutes, until well combined and fluffy.

In a medium mixing bowl, whisk together the flour, 1 1/2 teaspoons pumpkin spice, salt, baking soda, and baking powder.

Add to the pumpkin mixture and stir until just combined.

Chill the dough for 1 hour.

Preheat oven to 350 F and prepare baking sheets.

In a small bowl, mix together the 1/2 cup granulated sugar and remaining 1/2 teaspoon pumpkin spice.

Scoop 2 Tablespoons of cookie dough directly into the cinnamon sugar and toss to coat.

Place cookie balls 2″ apart on baking sheet.

Use a glass to flatten the cookies.

Bake for 12-14 minutes, until set.

The cookies will puff while baking, re-flatten with the glass to help keep them nice and chewy.

Cool on the sheet for 5 minutes, then transfer to a wire rack.