In a large mixing bowl, combine the browned butter, brown sugar, and a portion of the granulated sugar, mixing until the mixture is fluffy and light. Add the egg, egg yolk, and vanilla, and continue to beat until smooth. Fold in the dried pumpkin puree and blend until well incorporated.

Sift together the flour, cornstarch, baking soda, salt, 1 teaspoon of cinnamon, nutmeg, and ginger in a separate bowl. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.

Cover and refrigerate the dough for 1 to 2 hours to enhance flavor and improve handling.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll the chilled dough into balls. In a small dish, combine the remaining granulated sugar and 1 tablespoon of cinnamon, then roll each dough ball in this mixture to coat thoroughly.

Arrange the coated dough balls on the prepared baking sheets, spacing them a few inches apart. Bake for 11 to 14 minutes, or until the edges are firm and golden.

Allow the cookies to cool on the baking sheets briefly before transferring them to a wire rack. Cool completely before serving.