For the cookies

• Melt the butter in a medium saucepan over medium heat, then keep cooking while gently swirling it with a whisk. After 5 to 10 minutes, the bubbles will give way to a layer of foam. Stay close from this point on, because the butter browns fast once the foam appears! As you whisk through the foam, you’ll see the milk solids settle to the bottom of the pan. Within a minute or so, they’ll turn light golden brown and the butter will begin to deepen in color. As soon as you see this, pull the pan off the heat and keep whisking. The heat left in the pan will finish toasting the browned bits to a deep, nutty amber. Let it cool for 45 minutes.
  10 tablespoons 142g unsalted butter
• Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
• In a stand size mixer fitted with the paddle attachment, or with an electric mixer cream the cooled browned butter, brown sugar, and granulated sugar together until light and fluffy. About 3 minutes.
  ½ cup 100g granulated sugar, ⅓ cup 71g light brown sugar, packed
• With a rubber spatula scrape down the sides and bottom of the bowl, add in the whole egg and egg yolk and continued to beat on medium speed for about 30 seconds.
  1 large egg yolk, 1 large egg
• Scrape down the sides again, and add the pumpkin purée and vanilla extract, mix on low just until incorporated.
  ¼ cup 57g pumpkin purée, 1 teaspoon 4g pure vanilla extract
• Add in the flour, salt, baking powder, pumpkin pie spice, cinnamon, mix on low just until there are no more flour streaks.
  1⅔ cups 200g all-purpose flour, ¾ teaspoon 4g salt, 1 teaspoon 4g baking powder, 1 teaspoon 3g pumpkin pie spice, ½ teaspoon 1g ground cinnamon
• Using a 3 tablespoon cookie scoop, scoop out 10 equally sized cookie dough balls. The dough might be tad bit sticky. Thats okay. Place them on the prepped baking sheet, and place them in the freezer while you make the crumb topping.
• In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a “shaggy” look. There should be no flour streaks.
  6 tablespoons 85g cold unsalted butter, cut into pea-sized pieces, ½ cup 107g light brown sugar, packed, 1 teaspoon 3g ground cinnamon, Pinch of salt, ¾ cup 90g all-purpose flour
• Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered. I take my dough ball and a handful of streusel and press it together so the entire dough ball is covered in streusel.
• Bake for 12-13 minutes for a smaller cookie/15-17 minutes for a larger cookie while they are baking make the drizzle by combing both ingredients in a small mixing bowl and mixing until incorporated.
  1⅓ cups 150g powdered sugar, 2 tablespoons 30g milk, 1 teaspoon 4g maple extract
• Once the cookies are done, let them slightly cool and drizzle with the icing. Let them cool.