Preheat your oven to 350 degrees and line two large baking sheets with parchment paper.

Spread the pumpkin puree onto a few layers of paper towels, and then press it with more paper towels on top to get as much moisture out as you can. I find that this is easiest when you spread the pumpkin into a thin layer on paper towels- it should peel right away from the pumpkin when you're done!

In a large bowl, beat together the butter, 1/2 cup sugar, and brown sugar until well combined and fluffy. Beat in the pumpkin puree, egg yolks, and vanilla extract until mixed through.

In a medium bowl, stir together the flour, old fashioned oats, cinnamon, ginger, cloves, nutmeg, allspice, baking soda, and salt. Stir in the dry ingredients to the wet mixture until there are no dry pockets of flour remaining.

Scoop the dough into 2-tablespoonfuls and roll each ball into the remaining granulated sugar to coat. Place evenly on the baking sheets, leaving space for the cookies to spread. Bake for 10-12 minutes, or until the cookies look slightly puffy and golden brown all over. The cookies will settle as they cool. Enjoy!