In the bowl of your mixer cream together butter and sugar until fluffy.

Mix in the egg yolks and the vanilla until combined. 

Mix in flour until incorporated.

Refrigerate for one hour. 

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. 

Shape dough into balls. About 1” in diameter. Roll dough balls in the cinnamon sugar mixture. Place dough balls about 2 “ apart on the prepared cookie sheet. 

Using your finger or a small measuring spoon press an indention into the center of the cookie. (make sure to repair any cracks and keep the cookies round)

Bake for 12-15 minutes, cookies will feel set to the touch but will not brown. 

Cool on wire racks. 

Fill with pumpkin butter before serving. 

Transfer leftover cookies to an airtight container and store them on the kitchen counter for 3-4 days. If you find your kitchen is warm or humid it is best to place the cookies in the fridge. You can also freeze the cookies for up to 3 months.