Preheat oven to 350°F and line baking sheets with parchment paper.

Dry your pumpkin by spreading it on a plate and lightly pressing with paper towels to absorb excess moisture. Repeat several times until pumpkin is dry enough to measure about 1/4 cup.

In a small bowl, whisk together flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.

In a large bowl, cream together softened butter and brown sugar with an electric mixer on high until light and fluffy.

Add egg yolks and vanilla to creamed mixture and beat until pale and fluffy, about 1-2 minutes.

Mix in pumpkin puree on medium-low until combined.

Gradually add dry ingredients to wet mixture on low speed, just until combined.

Using a 2 tbsp cookie scoop, form dough balls and roll them in spiced sugar mixture. Chill in the fridge for 10 minutes if dough is sticky.

Place cookie dough balls at least 2 inches apart on prepared baking sheets.

Bake for 12-14 minutes until centers are puffy; they will fall and wrinkle as they cool.

Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.