FOR THE SPICED SUGAR

In a small mixing bowl, combine the granulated sugar with the pumpkin pie spice. Set this mixture aside for later use.

FOR THE PUMPKIN COOKIES

Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.

Begin by drying the canned pumpkin puree. Spread the puree evenly onto a plate and gently press with a paper towel to absorb excess moisture. Repeat this process four times, until the puree reduces from 1/2 cup to approximately 1/4 cup, ensuring minimal moisture remains. Set the dried pumpkin aside.

In another bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until well blended.

In a large bowl, using an electric mixer on high speed, cream the softened butter and light brown sugar for 1-2 minutes until the mixture is light and fluffy.

Add the egg yolks and vanilla to the butter mixture, mixing at medium speed until the mixture is pale and fluffy, about 1-2 minutes.

Incorporate the dried pumpkin puree into the mixture, blending on medium-low speed until just combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough forms without overmixing.

Using a 2-tablespoon cookie scoop, portion the dough and roll each into a ball. Roll the dough balls in the spiced sugar mixture, ensuring even coating. If the dough is too sticky, chill it in the refrigerator for 10 minutes before proceeding.

Arrange the dough balls on the prepared baking sheets, leaving at least 2 inches of space between each. Typically, six cookies are baked per sheet.

Bake in the preheated oven for 12-14 minutes—12 minutes yields chewier centers, while 14 minutes offers a slightly crisper texture. The cookies will be puffy upon removal and will flatten as they cool, forming a signature wrinkled surface.

Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling. For the best flavor, enjoy after cooling for at least 15 minutes.