In a large bowl, cream together the butter, sugar, and brown sugar.

Add egg yolks, pumpkin puree, cinnamon, nutmeg, ginger, and vanilla extract. Mix until well combined, scraping down the sides as needed.

In a small bowl, combine all-purpose, baking soda, and baking powder.

In batches, add the flour mixture to the large bowl and mix until fully combined.

Chill for a minimum of 1 hour to overnight. Longer chill time is better.

Pre-heat the oven to 350° Fahrenheit.

In a small bowl, mix the cinnamon, brown sugar, and sugar for the cinnamon sugar. Roll out the dough into 1 ½ tablespoon balls and roll in the mixture.

Set dough balls on the baking sheet about 1 ½ inches apart from each other.

Bake for 12-14 minutes.

Let cool on the baking sheet for 5 minutes before transferring them to the wire rack and letting them cool completely.