• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Make the streusel:

• In a small bowl, mix brown sugar, flour, and pumpkin pie spice. Stir in the softened butter until crumbly. I used my hands to ensure the butter was worked in.

Blot the Pumpkin Puree:

• Don’t skip this step! It will help the cookies hold their shape. Scoop the pumpkin purée into a bowl. Lay a clean paper towel (or two) flat over the surface of the purée. Gently press down so the paper towel absorbs excess liquid. Lift, discard, and repeat with a fresh paper towel until barely any moisture comes out. Set the blotted pumpkin aside.

Make the cookie dough:

• In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the blotted pumpkin purée, eggs, and vanilla extract. Mix until combined.

Add dry ingredients:

• Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the wet ingredients and stir until a soft dough forms.

Assemble:

• Scoop cookie dough (about 2-3 tablespoons per cookie) onto the baking sheet. Gently flatten each and press a small indentation in the center. Top generously with the streusel mixture (about 1 tablespoon worth).

Bake:

• Bake for 15–18 minutes. After about 10 minutes, transfer to a wire rack to cool.

Add glaze:

• Whisk together powdered sugar, milk, and maple extract. Drizzle over cooled cookies.