Prep

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
2. Spoon the pumpkin puree onto a plate and spread it into an even layer.
3. Press clean paper towels over the pumpkin to absorb excess moisture. Repeat with fresh paper towels several times, until the pumpkin becomes thick and concentrated and measures approximately 1/4 cup.
4. Whisk the flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and kosher salt together in a medium bowl.
5. Combine the granulated sugar and remaining 1/2 teaspoon pumpkin pie spice in a shallow bowl.

Make the Dough

1. Beat the softened butter and brown sugar with an electric mixer for 1 to 2 minutes, until creamy and noticeably lighter.
2. Add the egg yolks and vanilla bean paste. Continue mixing until the mixture is smooth and well blended.
3. Beat in the prepared pumpkin on low speed until evenly incorporated.
4. Add the dry ingredients and mix on low just until a soft dough forms and no visible flour remains.
5. Cover the bowl and refrigerate the dough for 30 minutes.

Shape

1. Scoop approximately 2 tablespoons of chilled dough for each cookie.
2. Roll each portion into a smooth ball.
3. Roll the dough balls in the spiced sugar until completely coated.
4. Place them on the prepared baking sheets, leaving at least 2 inches of space between each cookie.

Bake

1. Bake for 12 to 14 minutes, until the edges are set and the centers remain puffed and soft.
2. Bake closer to 12 minutes for softer, chewier cookies. Extend the baking time toward 14 minutes for firmer edges.
3. Allow the cookies to rest on the baking sheet for 5 minutes after removing them from the oven.
4. Transfer the cookies to a wire rack and let them cool for at least 15 minutes before serving.