Pumpkin Coffee Cake Cookies

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
Measure out ⅓ cup of pumpkin and place on a paper plate. Using some paper towels, blot the pumpkin, removing liquid until the paper towel wipes clean. When done the pumpkin should measure more like 3 tablespoons (50g).
In a large bowl beat together butter and both sugars until light and creamed together, about 3-4 minutes. Add egg yolk, blotted pumpkin and vanilla dn mix again.
Slowly mix in baking powder, soda, salt, cinnamon, pumpkin pie spice and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Mix together flour, brown sugar, salt and pumpkin pie spice in a small bowl. Add soft butter and mix together with a fork or your fingers until it all comes together.
Scoop the dough into 3 tablespoon size balls and place 6 cookies on cookie sheet. Take the backside of the cookie scoop or a spoon and push to make an indention in each cookie dough ball, or you can use your fingers.
Take a handful of crumb topping and place it in the indention of the cookie dough.
Bake for 9-12 minutes, or until the edges start to turn golden brown. Run a spoon or spatula around the freshly baked cookies to help shape a perfect circle. Allow to cool completely before adding the glaze.
Mix together the glaze. Drizzle over the cooled cookies. Enjoy!