In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being ½ cup (122 g) dried down to just about a ¼ cup (~42 g). Hardly any liquid should transfer onto a paper towel once it has been dried enough.(Like stated above, try to use Libby's canned pumpkin as almost all cans of it have the same consistency and are not too wet.)Then set aside.

In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.

In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.(You can also use the bowl of a stand mixer fit with a paddle attachment.)

Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.

Add in the pumpkin and mix on medium-low speed to combine.

Add in the dry ingredients and mix on low speed just until combined.(If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)

Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.

Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)

Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling

Add the heavy cream to a large mixing bowl and mix on high speed with an electric mixer until stiff peaks form, about 1-1 ½ minutes.

Dissolve the instant espresso powder into the vanilla extract in a small ramekin.

Add the mascarpone, powdered sugar, pumpkin pie spice and the coffee mixture to a large bowl. Mix on medium speed until smooth.

Fold the whipped cream into the mascarpone mixture, then place in the fridge until ready to use.

Heat the heavy cream and instant coffee together until the coffee is completely dissolved.

Add the chopped white chocolate and coffee/cream mixture to a double boiler. Heat over medium heat until melted together.

Let the coffee ganache cool, then transfer to a piping bag and cut a small bit of the tip off.

When the cookies are cooled, scoop about 2 tbsp of the coffee mascarpone cream on top of each cookie, and spread evenly with an offset spatula.

Pipe a swirl of coffee ganache on top of each cookie, then use the back of a spoon to swirl the ganache into the mascarpone cream. Then, enjoy!

Store leftovers in an airtight container in the fridge for up to three days. (As the cookies sit, they will become softer.)