Melt the butter in a medium saucepan on the stovetop over medium/high heat.

Once the butter is fully melted, reduce the heat to medium and continue cooking the butter for about 8 minutes, stirring frequently to scrape up all the browned bits from the bottom of the pan. The butter should be a deep brown color and have a rich, caramel-like smell.

Pour the browned butter into a bowl and place it in the refrigerator for about 45 minutes to cool and solidify slightly. You don’t want the butter to be hardened fully, but it shouldn't be a liquid anymore - almost a “creamy” consistency.

Preheat the oven to 350 degrees Fahrenheit.

Take the browned butter out of the refrigerator and scrape it into a large mixing bowl. Add the eggs, brown sugar, ¾ cup white sugar, and vanilla to the bowl with the butter.

Beat the mixture with an electric mixer for a couple minutes until it is very smooth and fluffy.

Add the flour, baking soda, salt, and 2 teaspoons pumpkin pie spice to the mixing bowl and mix until very well combined.

Add the remaining ½ cup of sugar and 1 teaspoon pumpkin pie spice to a separate small mixing bowl and stir to combine.

Scoop out 1 tablespoon-size balls of dough and roll them in the sugar and spice mixture.

Place the cookie balls, evenly spaced, on a baking sheet. I was able to fit 15 on a standard size baking sheet.

Bake the cookies in the preheated oven for 6-7 minutes until the bottoms are lightly browned.

Transfer the cookies to a wire cooling rack to cool completely.