Melt butter and set aside to cool.

Toast pumpkin puree: (This step is optional, but recommended for depth of flavor.) In a small saucepan over low heat, heat the pumpkin puree, stirring frequently until fragrant, about 5 minutes. Let cool to room temp.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and dark brown sugar until smooth, about 2 minutes. Add egg yolk, maple syrup, and pumpkin puree, mixing until smooth.

In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, nutmeg, ginger, allspice, and black pepper.

Add flour mixture to the mixer bowl, mixing on low just until combined and no pockets of flour remain. Add white chocolate chips and mix to disperse.

Chill dough, covered, for at least 2 hours. (Overnight is fine too.)

Preheat oven to 350°F. Arrange oven racks in the upper and lower third of oven. Line baking sheets with parchment paper.

In a small bowl, prepare the cinnamon sugar mixture for rolling.

Shape 2-3 tablespoons of dough into a ball, then roll in cinnamon sugar mixture. Transfer to parchment lined baking sheet, leaving lots of room in between for spreading, about 5-6 cookies per half sheet pan.

Bake 13-16 minutes at 350°F until edges are golden and the centers are set and not super shiny. Immediately after baking, use the glass jar rim to swirl the baked cookies into a nice, perfectly round shape. Sprinkle with flaky sea salt. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with remaining dough, allowing baking sheets to cool between batches.

Yield- 24 cookies.