Preheat the oven 350 degrees. Line two or three large baking sheets with parchment paper.

To make the sugar coating, combine the granulated sugar and pumpkin pie spice. Mix well and set aside.

Spread your pumpkin puree out on a plate and blot with paper towels. Repeat several more times until barely any moisture remains and you reduce the puree from 1/2 cup to about 1/4 cup. This is not optional; it's necessary for chewy (not cakey) cookies! Set aside.

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

In a mixing bowl, beat together the butter and brown sugar until light and fluffy, scraping down the sides of the bowl as necessary. Beat in the egg yolks and vanilla. Beat in the pumpkin until blended.

Beat in the flour mixture until blended.

Using a 1-tablespoon or 2-tablespoon cookie scoop, scoop the dough and then roll into balls. Roll the balls in the granulated sugar mixture. If your dough is too sticky to roll, refrigerate for 10 minutes.

Place the cookies on the prepared pans, at least 2 inches apart.

Bake for 8 to 10 minutes for smaller cookies, and 12 to 14 minutes for larger cookies, until dry to the touch.

Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.