Preparation Steps

• Preheat oven to 350°F and line baking sheets with parchment paper.
• Dry the pumpkin: spread on a plate and gently press with paper towels multiple times until the pumpkin is dry and reduces to about 1/4 cup in volume.
• In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
• In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 1-2 minutes.
• Add egg yolks and vanilla; beat until pale and fluffy, about 1-2 minutes.
• Mix in the pumpkin puree until well combined.
• Gradually add dry ingredients to wet, mixing on low speed until just combined.
• Use a 2 tbsp scoop to portion dough, roll into balls, then roll in the spiced sugar mixture.
• Place dough balls at least 2 inches apart on prepared baking sheets.
• Bake for 12-14 minutes until centers are puffy and edges slightly crisp.
• Cool for 5 minutes on baking sheet, then transfer to wire rack to cool completely.