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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 just under 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, baking soda, baking powder, and salt.
Add dry ingredients into wet and mix until combined.
In a small bowl mix together the white sugar and pumpkin pie spice.
Scoop out 3 tbsp worth of dough into a ball. Roll in the spiced sugar. Place on a lined baking sheet 2 inches apart.
Bake cookies for 11-13 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.