Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a small bowl, combine granulated sugar with ½ teaspoon pumpkin pie spice and set aside.

In a medium bowl, whisk together flour, remaining pumpkin pie spice, baking soda, baking powder, and salt.

Beat unsalted butter and light brown sugar together until light and fluffy. Mix in egg yolks, vanilla extract, and canned pumpkin.

Gradually add dry ingredients to wet mixture and mix until just combined.

Using a cookie scoop, portion out the dough, roll in spiced sugar, and flatten before placing on baking sheets.

Bake for 10-12 minutes or until edges are golden, then let cool for 5 minutes on the baking sheet.

Whip heavy cream until stiff peaks form, then fold in mascarpone, espresso powder, vanilla, powdered sugar, and remaining pumpkin pie spice.

In a saucepan, heat heavy cream with espresso powder, then pour over white chocolate to make ganache.

Spread mascarpone cream on each cookie and drizzle with ganache.