Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

Make spiced sugar: In a small bowl, combine granulated sugar and pumpkin pie spice. Set aside.

Dry the pumpkin: Spread the pumpkin puree on a plate. Pat with a paper towel several times until it reduces from ½ cup to about ¼ cup and little moisture transfers when pressed.

Mix dry ingredients: In a medium bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, use an electric mixer to beat butter and brown sugar on high speed for 1–2 minutes, until light and fluffy.

Add egg yolks and vanilla; mix on medium speed for 1–2 minutes until pale and creamy.

Mix in dried pumpkin puree until well combined.

Add the dry ingredients and mix on low speed until just combined.

Scoop dough using a 2 tbsp cookie scoop. Roll into balls, then coat in the spiced sugar.

Place on prepared baking sheets, spaced 2 inches apart.

Bake for 12–14 minutes: 12 minutes for chewy centers, 14 for slightly crisp edges.

Let cool on baking sheet for 5 minutes, then transfer to a wire rack. Let cool at least 15 minutes before serving.