Blot pumpkin, mix with discard, butter, sugars, yolks, vanilla, espresso
Stir in flour + cornstarch + soda + salt + spice
Chill dough 30-45 min, scoop ~40 g balls
Bake 10-11 min at 350 °F, cool 10 min
Top with ~8-10 g of creamy latte foam and dust with pumpkin spice
