1. 1. Start by placing the pumpkin puree on a few layers of paper towels. Gently press to remove any excess moisture, leaving about 1/4 cup of concentrated pumpkin.

2. 2. Preheat your oven to 350°F and line baking sheets with parchment paper.

3. 3. In a medium bowl, whisk together the flour, 1 tablespoon of pumpkin pie spice, baking soda, baking powder, and salt. Set this aside.

4. 4. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Then, add the egg yolks, vanilla extract, and the prepared pumpkin puree. Mix until everything is well combined.

5. 5. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

6. 6. Scoop the dough onto the prepared baking sheets, about 2 tablespoon per cookie. Flatten the dough slightly, then bake for 10-12 minutes, or until the edges are set, and the centers are still soft. Allow the cookies to cool completely on the baking sheets.

7. 7. While the cookies are baking, prepare the Coffee Mascarpone Cream by beating the mascarpone, espresso powder, vanilla extract, powdered sugar, and pumpkin pie spice until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture until light and fluffy.

8. 8. To make the White Chocolate Coffee Ganache, heat the heavy cream and espresso powder in a small saucepan until hot but not boiling. Pour the hot cream over the chopped white chocolate and let it sit for 1 minute. Then, stir the mixture until it’s smooth and creamy. Allow the ganache to cool slightly before using.

9. 9. Once the cookies have cooled, spread or pipe the Coffee Mascarpone Cream onto the flat side of each cookie. Drizzle the White Chocolate Coffee Ganache over the top.