Prepare the Spiced Sugar: In a small bowl, mix together granulated sugar and pumpkin pie spice. Set aside.

Dry the Pumpkin: Spread pumpkin puree on a plate and press with paper towels several times to remove excess moisture. It should reduce from ½ cup to about ¼ cup.

Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.

Cream Butter & Sugar: In a large bowl, beat butter and brown sugar with an electric mixer on high for 1–2 minutes until light and fluffy.

Add Wet Ingredients: Beat in egg yolks and vanilla until pale and creamy. Mix in dried pumpkin puree on medium-low speed until combined.

Combine: Add dry ingredients to the wet mixture and stir on low speed just until combined.

Shape & Coat: Scoop 2 tbsp portions of dough, roll into balls, then coat each one in the spiced sugar mixture. Chill for 10 minutes if sticky.

Bake: Place dough balls 2 inches apart on baking sheets. Bake for 12–14 minutes, depending on your desired chewiness.

Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.