Spread the pumpkin puree onto a plate, using paper towels to press down and absorb excess moisture until semi-dry.

In a mixing bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt, then set aside.

Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.

Add egg yolks and vanilla extract, mixing until smooth and well incorporated.

Fold the dry ingredients into the wet mixture along with the dried pumpkin puree, mixing until just combined.

Scoop portions of dough, roll into balls, and chill in the refrigerator if sticky for about 20 minutes.

Preheat the oven to 350°F (175°C). Place cookie balls on a lined baking sheet, spacing them apart, and bake for 12-14 minutes.

Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.