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

2. Make the streusel by stirring together 3/4 cup flour, 1/3 cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 5 tablespoons melted butter until crumbs form. Set aside.

3. In a large bowl, beat 1 cup softened butter with 1 cup brown sugar and 1/2 cup granulated sugar until light and creamy.

4. Mix in the pumpkin puree, egg yolk, and 2 teaspoons vanilla extract until smooth.

5. In a separate bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, and pumpkin pie spice.

6. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

7. Scoop the dough into large balls and place them on the prepared baking sheets, spacing them apart. Lightly flatten the tops.

8. Generously top each cookie with the streusel, pressing gently so it sticks.

9. Bake for 12 to 14 minutes, until the edges are set and the centers are still soft.

10. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack.

11. Whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.

12. Drizzle the glaze over the cooled cookies and let it set before serving.