Strain the Pumpkin: About 2 hours before starting, place the pumpkin puree in a fine mesh strainer or cheesecloth over a bowl to drain excess liquid. Press with a paper towel and a weighted plate to speed up the process.

Preheat Oven: Preheat your oven to 350°F.

Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 1 minute. Add the brown and granulated sugar, and beat until fluffy, about 1-2 minutes.

Add Wet Ingredients: Mix in the strained pumpkin puree. Add the egg yolks and vanilla extract, mixing until combined.

Combine Ingredients: Add the dry flour mixture to the wet ingredients and stir on low speed until a smooth dough forms.

In a shallow bowl or plate, mix the granulated sugar, brown sugar, cinnamon, and pumpkin spice.

Roll Dough Balls: Scoop about 2 tablespoons of dough and roll into balls. If the dough is too sticky, chill it in the fridge for 5-10 minutes until manageable.

Coat in Sugar: Roll the dough balls in the Pumpkin Spice Sugar mixture until evenly coated.

Prepare Baking Sheet: Place the cookies on a parchment-lined or silicone-lined baking sheet about 2 inches apart. Slightly flatten each cookie to about 3/4 inch thick.

Bake: Bake for 10-12 minutes until the edges are set but the centers are still soft. The cookies will firm up as they cool.

Mix Glaze: In a medium bowl, whisk together the powdered sugar, maple syrup, milk, maple extract (if using), vanilla extract, and a pinch of salt. Adjust the consistency by adding more milk (for a thinner glaze) or more powdered sugar (for a thicker glaze).

Drizzle: Once the cookies have cooled, drizzle the maple glaze over them using a spoon or piping bag.