In a medium bowl, beat together the softened butter and brown sugar until combined.

Add the flour, pumpkin pie spice, and salt, and mix until crumbly. Chill the streusel in the fridge while preparing the cookie dough.

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

Begin by drying the canned pumpkin. Spread it on a plate and blot with a paper towel several times until most of the moisture is removed.

In a small bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the egg yolks and vanilla until creamy, then mix in the dried pumpkin.

Gradually add the dry ingredients to the wet ingredients, mixing until combined. If the dough is too sticky, chill it in the fridge for 10 minutes.

Scoop the dough into balls and place them on the prepared baking sheets.

Make a slight indent in each dough ball and top with a generous portion of streusel.

Bake for 11-12 minutes, then shape the cookies with a cookie cutter while still warm.

Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

While the cookies cool, prepare the glaze by mixing together powdered sugar, vanilla extract, and milk until smooth and drizzle-able.

Once the cookies are cooled, drizzle them with the vanilla glaze and enjoy every delightful bite!