Brown Butter Pumpkin Salted Caramel Cookies

Brown your butter and let it cool. In a bowl, mix the cooled brown butter with light brown sugar and granulated sugar. Mix in the pumpkin puree, egg yolks, and vanilla extract. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, pumpkin pie spice, cinnamon, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Refrigerate the cookie dough for at least 30 minutes. Scoop the dough onto a baking sheet and bake at 375°F for 10-12 minutes. While cookies cool, prepare the frosting: beat together the room temperature cream cheese, room temperature butter, and vanilla extract. Slowly add in the powdered sugar until smooth. Once cookies are cooled, frost them and top with salted caramel and a sprinkle of flaky sea salt.