In small saute pan over medium heat, melt butter. Stir regularly until butter turns deep golden brown, 8-10 minutes. Pour browned butter into heat-safe bowl or measuring cup and refrigerate until cooled, but not solid, about 15 minutes.
In large mixing bowl, whisk flour, baking soda, salt and pumpkin pie spice. Set aside.
In separate medium mixing bowl, stir browned butter and brown sugar. Whisk in pumpkin and vanilla extract followed by eggs and egg yolks.
Gradually mix wet ingredients into dry until evenly mixed. Refrigerate dough 30 minutes.
Form dough into four separate logs 2-3 inches in diameter and about 7 inches long. Wrap each cookie dough log with plastic wrap. Freeze dough 30 minutes, or until ready to bake.
For rolling: Preheat oven to 350 F and line large baking sheet with parchment paper. Stir sugars and cinnamon on large plate. Unwrap desired amount of dough (thaw slightly at room temperature if dough is completely frozen) and roll each log in sugar mixture.
Slice into 1/2-inch slices. Place on baking sheet 3 inches apart.
Bake 14-15 minutes. Repeat with remaining cookie dough.
Cool cookies at room temperature on baking sheet 10 minutes before transferring to cooling rack and cooling 10 minutes.
