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

Spread canned pumpkin on a plate and press with paper towels multiple times until dry enough, about 1/4 cup.

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

Cream softened butter, granulated sugar, and brown sugar until light and fluffy, about 1-2 minutes.

Add egg yolks and vanilla; mix until pale and fluffy, about 1-2 minutes.

Mix in the pumpkin puree until well combined.

Gradually add dry ingredients to wet ingredients on low speed until just combined.

Use a 2 tbsp cookie scoop to shape dough into balls. Roll in spiced sugar. Chill if too sticky.

Place dough balls 2 inches apart on prepared baking sheets.

Bake for 12-14 minutes until centers are puffy and cookie is wrinkled as it cools.

Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.