Prepare Pumpkin: Spread the canned pumpkin puree on a plate and press it with paper towels to reduce excess moisture.

Mix Dry Ingredients: Whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl.

Cream Butter & Sugar: Beat the butter and brown sugar together until light and fluffy.

Incorporate Eggs: Add egg yolks and blend until pale and fluffy.

Combine Wet & Dry: Fold in reduced pumpkin puree, then mix in dry ingredients until just combined.

Shape Dough: Scoop dough into balls and coat each with granulated sugar and a bit of pumpkin pie spice.

Bake: Arrange dough balls on a baking sheet and bake at 350°F (175°C) for 12-14 minutes.

Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Make Frosting: Whip heavy cream to stiff peaks and combine with mascarpone, granulated sugar, and espresso powder.

Assemble: Frost each cooled cookie with mascarpone cream and drizzle with white chocolate ganache.