Ingredients:

  • 6 tbsp unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup all-purpose flour, spooned and leveled
  • 2 1/2 tsp pumpkin pie spice
  • pinch of salt
  • 1/2 cup canned pumpkin puree
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2-4 tsp whole milk

Instructions:

  1. Make the Streusel: In a medium bowl, beat softened butter and brown sugar until combined. Add flour, pumpkin pie spice, and salt; mix until crumbly.
  2. Prepare the Pumpkin: Spread canned pumpkin on a plate and press with paper towels to absorb moisture, repeating at least four times until dry.
  3. Combine Dry Ingredients: In a small bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
  4. Make the Cookie Dough: Cream softened butter and brown sugar until light and fluffy. Add egg yolks and vanilla; beat until pale and fluffy. Mix in the dried pumpkin puree; then incorporate dry ingredients until just combined.
  5. Form Cookies: Preheat oven to 350°F and line baking sheets with parchment paper. Use a cookie scoop to form dough balls; place on prepared sheets and top each with a heaped tablespoon of streusel.
  6. Bake: Bake cookies for 11-12 minutes; they should be lightly golden at the edges but soft in the center. Cool for 10 minutes on the baking sheet before transferring to a wire rack.
  7. Prepare Vanilla Glaze: In a small bowl, mix powdered sugar, vanilla extract, and milk until the desired consistency is reached. Drizzle over cooled cookies.