1. Melt the butter and place in the fridge while you prepare the rest of the ingredients. The butter can be cooled but should still be liquid.

2. The pumpkin needs to be removed of excess moisture to avoid cakey cookies. You can use a cheese cloth, or blot with paper towels. Continuously blot with new paper towels until only minimal moisture is being pressed from the pumpkin. There will still be some moisture but it should be minimal. You’ll know your pumpkin is ready when you can mold it a bit in your hands and it retains its shape and isn’t too sticky.

3. Prepare the toasted milk powder. Add the dry milk powder to a pan over medium heat. Cook and stir around about 4 and 1/2 minutes until golden and toasted, breaking up any clumps. Pour into a bowl and set aside.

4. Mix the dry ingredients: all purpose flour, baking soda, salt, nutmeg, cloves, cinnamon and ginger.

5. Remove the butter from the fridge and whisk in the brown sugar and white sugar. Pour in the espresso powder that’s been mixed with the water and 1 tablespoon of the toasted milk powder. Mix in the egg yolks, vanilla, and lastly whisk in the pumpkin and continue to mix to breakup and pumpkin clumps/

6. Pour the dry ingredients into the wet and stir until everything is well incorporated. Chill the dough for 30 minutes.

7. While the dough is chilling, combine the remaining toasted milk powder with 1 and 1/2 teaspoons of white sugar. When the dough has about 10 minutes left to chill preheat the oven to 350 degrees.

8. Roll each cookie dough ball in the sweetened toasted milk powder then place directly on the baking sheet, gently flattening a bit. Bake for 11 minutes. If baking in batches, return the dough to the fridge to keep cool during batches.