Prepare the Crumb Topping: In a medium bowl, combine melted unsalted butter, all-purpose flour, granulated sugar, and cinnamon until it resembles damp sand. Chill while preparing the cookie dough.

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the Pumpkin Puree: Blot the canned pumpkin puree with paper towels to remove excess moisture.

Mix Wet Ingredients: In a large mixing bowl, whisk together melted butter, light brown sugar, and granulated sugar until glossy. Incorporate pumpkin puree, egg yolk, and vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until just combined.

Hydrate the Dough: Allow the dough to sit for about 5 minutes.

Scoop the Dough: Portion the dough onto the prepared baking sheet, pressing each ball slightly to flatten.

Add the Crumb Topping: Spoon the chilled crumb topping over each cookie, pressing lightly.

Bake the Cookies: Bake for 10–12 minutes until edges are set and topping is golden.

Cool the Cookies: Let cool on the baking sheet for about 5–7 minutes before transferring to a wire rack.

Make the Glaze: Mix powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.

Drizzle and Serve: Drizzle the glaze over the cookies once they are cool.