Make the Streusel:

In a medium bowl, mix the softened butter and light brown sugar until well combined.

Add flour, your spice mix, and a pinch of salt. Mix until the texture is crumbly and holds together in clumps. Use your hands if needed.

Place the bowl in the fridge while you make the cookie dough.

Prep the Pumpkin:

Spread the pumpkin puree onto a plate and blot with paper towels. Keep blotting until most of the moisture is gone—you should be left with about ¼ cup of concentrated pumpkin.

Set aside.

Make the Dough:

Preheat oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, spice mix, baking powder, baking soda, and salt.

In a large mixing bowl, beat the browned butter and light brown sugar until light and fluffy (about 1–2 minutes).

Add in egg yolks and vanilla extract. Mix until creamy.

Add the blotted pumpkin and mix just until combined.

Slowly add in the dry ingredients and mix on low until the dough forms. If it feels too sticky, chill for 10 minutes.

Assemble & Bake:

Scoop dough using a 2-tablespoon cookie scoop and roll into balls.

Place six cookies per baking sheet, gently flatten the tops.

Press a heaping tablespoon of chilled streusel onto each dough ball, lightly pressing it in.

Bake for 11–12 minutes, until edges are set but centers still look soft.

If desired, use a round cutter to gently “scoot” cookies into a perfect circle right after baking.

Cool on the pan for 10 minutes, then transfer to a wire rack.

Make the Maple Glaze:

Whisk together powdered sugar, maple extract, and milk until smooth and drizzle-able. Start with 2 tsp milk and add more if needed.

Once cookies are cool, drizzle glaze over the tops. Let it set before storing.