Preheat your oven to 350°F and line two baking trays with parchment paper. Set them aside while you prepare the cookie dough.

While the butter chills, measure out 2/3 cup of Libby's Pumpkin Puree and spread it onto a plate. Press paper towels into the puree to absorb excess moisture. Repeat this process until the pumpkin feels like soft playdough and measures roughly 1/3 cup.

Once the butter is cool, whisk in 1/2 cup granulated sugar and 1/2 cup + 2 tbsp dark brown sugar for 1 minute until it resembles wet sand. Then, whisk in 2 large egg yolks, 2 tsp vanilla extract, and the dried pumpkin puree.

Gently fold in 1 2/3 cups + 1 tbsp all-purpose flour, 1 1/2 tsp pumpkin spice, 1 tsp baking soda, 1 tsp cream of tartar, and 1/2 tsp kosher salt until just combined. Place the bowl of dough in the fridge for 5 minutes to firm up. If it's still soft, chill for a bit longer.

In a small bowl, mix 1/3 cup granulated sugar and 1/2 tsp ground cinnamon. Scoop the dough into 3 tbsp-sized balls and roll each one in the cinnamon sugar mixture. Place the coated dough balls on the prepared baking sheets, spacing them 2-3 inches apart.

Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the centers are puffy and slightly underbaked. Allow the cookies to cool completely on a wire rack before enjoying them.

Any leftover cookies can be stored in an airtight container at room temperature for 2-3 days. If you want to freeze the cookie dough balls, let them come to room temperature before baking.