Prepare Pumpkin: Begin by draining the canned pumpkin puree to minimize excess moisture, which is crucial for achieving the right consistency in your Pumpkin Spice Latte Cookies. Place the puree in a fine-mesh strainer over a bowl and let it sit for about 10 minutes.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined.

Cream Butter & Sugars: In an electric mixer, beat the softened unsalted butter with granulated and brown sugars on medium speed until light and fluffy, approximately 3-5 minutes.

Combine Wet Ingredients: Add the egg yolks and vanilla extract to the butter mixture, mixing until pale and well combined. Gently fold in the drained pumpkin puree until fully incorporated.

Form Dough: Gradually add the dry ingredients to the wet mixture, mixing gently until a sticky dough forms. Chill the dough in the refrigerator for about 30 minutes if necessary.

Shape Cookies: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in a cinnamon and granulated sugar mixture before placing on a lined baking sheet.

Bake: Bake the cookies for 12-14 minutes or until edges are lightly golden and centers look set. Allow cooling on a wire rack for about 5 minutes.

Make Mascarpone Cream: In a separate mixing bowl, whip the heavy cream until stiff peaks form. Fold in the mascarpone cheese and instant espresso powder until smooth.

Prepare Ganache: Heat the remaining heavy cream until hot but not boiling. Pour over chopped white chocolate and stir until smooth.

Decorate Cookies: Once cooled, top each cookie with the mascarpone cream and drizzle with ganache.