- Spread pumpkin puree on a plate and blot with paper towels to remove excess moisture. reduce to a little less than 1/4 cup - ½ cup canned pumpkin puree 
- Whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl. - 1 ¾ cups  all-purpose flour, 1 tbsp pumpkin pie spice, ½ tsp cinnamon, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt 
- Cream butter and brown sugar until fluffy (~2 min). - ¾ cup unsalted butter, 3/4 cup  light brown sugar 
- Mix in pumpkin puree, egg yolks, and vanilla until combined. - 2 large egg yolks, 2 tsp vanilla extract 
- Gradually add dry ingredients until just combined. Dough should be slightly sticky but firm.