First remove the excess liquid from the pumpkin puree. Place the pumpkin puree in a small sauce pan and cook over medium heat for 12 minutes stirring occasionally. Let cool.

Then blot with paper towels to help remove extra liquid. Do so until only a little liquid transfers onto the paper towels. You should be left with a ¼ cup of pumpkin puree. Set aside.

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

In a large bowl or stand mixer cream together butter and sugars until light and fluffy.

Add in vanilla and egg yolks. Beat until mixture is well combined.

Mix in the reduced pumpkin puree.

In a second bowl whisk together flour, pumpkin spice, cinnamon, espresso powder, baking soda, baking powder, and salt.

Add dry ingredients into wet and mix until combined.

Scoop out 3 tbsp worth of dough into a ball. Place on a lined baking sheet 2 inches apart.

Bake cookies for 12-13 minutes or until the bottoms are golden brown.

The cookies will be puffy when they first come out of the oven. Give the pans a few whacks on the counter after removing from the oven. Let cookies fully cool on the pan before moving. They will flatten out as they cool.

With an electric mixer or stand mixer whisk butter on medium high speed for 4 minutes.

Add in the powdered sugar 1 cup at a time, mixing on medium speed in between each added cup.

Add in heavy cream and espresso powder.

Mix for 5 minutes on high speed until light and fluffy.

Top cooled cookies with the buttercream. Sprinkle with extra cinnamon (optional).