• Preheat your oven to 350° F. Line 1-2 baking sheets with parchment paper and set aside.
• Place the pumpkin puree in a paper towel lined bowl to drain some of the excess moisture. Let the pumpkin sit for 20 minutes before using.
• 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.

Cream Cheese Frosting

• Add the butter and beat with the paddle attachment until light and fluffy, or about 2-3 minutes in the bowl of a stand mixer. Add the room temperature cream cheese and beat again until light and fluffy, or about 2 minutes more. 
• Next, add the powdered sugar and vanilla and mix on low until fully incorporated, then beat on high for about 30 seconds until it is light and fluffy again. 
• Place the frosting in a piping bag with a large tip. Pipe the cream cheese frosting onto the cookies, then sprinkle the tops with a little extra pumpkin pie spice or cinnamon. Enjoy!