Measure pumpkin puree, then place in a paper towel lined bowl. This will reduce the moisture in the pumpkin. Let the pumpkin sit for 20 minutes before using.
Preheat your oven to 350° F. Line 1-2 baking sheets with parchment paper and set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin spice, and salt. Mix well.
In the bowl of a stand mixer, add the room temperature butter, sugar, and brown sugar. Cream together using the paddle attachment until it is light and fluffy, or about 2 minutes. Add the egg yolks, vanilla, and pumpkin puree. Mix.
Add the dry ingredients to the wet ingredients and mix on low speed until the cookie dough is combined.
Use a small ice cream scoop or a spoon to scoop and roll all of the dough into 1" - 1¼" dough balls. Place about 2" apart on prepared baking sheets.
Bake in a preheated 350-degree oven for 8-10 minutes, or until golden brown on the edges.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack and let them cool completely.