Start by patting dry the canned pumpkin puree with paper towels to remove excess moisture.

In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and a blend of cinnamon and nutmeg.

In a stand mixer or a large bowl, combine the softened butter and brown sugar. Beat until light and fluffy—about 3-4 minutes.

Slowly mix in the egg yolks and vanilla extract until well combined. Gently blend in the prepared pumpkin puree.

Gradually add the dry ingredient mixture to the wet ingredients a little at a time. Mix until just combined.

Take portions of dough and roll them into balls approximately 1.5 inches in diameter. Roll each ball in a cinnamon sugar mixture.

Arrange the cookie dough balls on a prepared baking sheet lined with parchment paper, spacing them about 2 inches apart. Preheat your oven to 350°F (175°C) and bake for 12-14 minutes.

Let your cookies cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.