Preparation Steps

• Preheat oven to 350°F and line two baking sheets with parchment paper.
• Prepare the spiced sugar by mixing granulated sugar and 0.5 teaspoon pumpkin pie spice in a small bowl. Set aside.
• Dry the pumpkin puree by spreading it on a plate and pressing with paper towels to remove excess moisture. Repeat several times until the volume reduces from 0.5 cup to about 0.25 cup. This step is crucial to avoid cakey cookies.
• Whisk together flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt in a small bowl. Set aside.
• Using an electric mixer, cream softened butter and brown sugar on high speed for 1-2 minutes until light and fluffy.
• Mix in egg yolks and vanilla extract on medium speed for 1-2 minutes until pale and fluffy.
• Add the dried pumpkin puree and mix on medium-low speed until combined.
• Gradually add the dry ingredient mixture and mix on low speed just until combined.
• Scoop the dough into 2 tablespoon portions and roll into balls. Roll each ball in the spiced sugar mixture. If the dough is sticky, chill in the refrigerator for 10 minutes first.
• Place cookie dough balls at least 2 inches apart on prepared baking sheets.
• Bake for 12-14 minutes. For chewy centers bake 12 minutes, for slightly crispier edges bake 14 minutes. Centers will be puffy but will fall and wrinkle as they cool.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Best served after at least 15 minutes of cooling.