• In a large bowl with an electric mixer, beat the butter and sugar until combined, about 1 minute.
• Add the eggs and egg yolks, one at a time, beating until combined and scraping down the edges of the bowl as needed.
• Add the pumpkin puree and beat until combined. The mixture might be a little lumpy - that's okay.
• Add the pumpkin pie spice, baking powder, baking soda, and salt, and mix to combine.
• Add the cake mix and flour beating until combined.
• Chill for 30-60 minutes.
• Preheat the oven to 325 degrees F.
• Form the dough into ½ cup dough balls. Yes - these are BIG cookies!
• Place 3 on a parchment paper lined baking sheet.
• Bake in the preheated oven for 14-16 minutes. The edges will be slightly golden and the tops should no longer appear "wet." If they still appear wet, bake for an additional 1-3 minutes. They will still be very soft - but will firm up as they cool.
• Cool for 10-15 minutes before transferring them to a wire rack to cool completely.

Cream Cheese Frosting:

• In a bowl with an electric mixer, beat the cream cheese and butter until well combined.
• Add the maple syrup, powdered sugar, and salt, and beat to combine.
• Frost the cooled cookies.
• Enjoy!