• Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Pumpkin Cookies

• In a medium sized saucepan, brown butter over medium heat. Stir constantly and cook until butter starts to turn a slight amber color.
• Remove from heat and pour browned butter and all the brown bits into a large mixing bowl and let cool for 5-10 minutes or until slightly warm.
• Once butter has cooled a bit, add in brown sugar, egg, pumpkin purée, and vanilla extract. Whisk until fully combined.
• In another bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
• Add dry ingredients into wet ingredients and mix until fully incorporated.
• Using a 2 inch cookie scoop, roll the dough into balls and place on the prepared cookie sheet.
• Using the back of a tablespoon measuring spoon, press down in the middle of each dough ball, creating a small divot.

Streusel

• In a microwave safe bowl, melt the butter.
• Add flour, brown sugar, salt, cinnamon, and pumpkin pie spice into the butter. Mix until fully incorporated.
• Place a heaping tablespoon of streusel into the center of each cookie where you made the divots.
• Bake in the preheated oven for 10-12 minutes or until the edges get slightly browned.
• Remove from the oven and let cool on the cookie sheet for 4-5 minutes before moving to a wire cooling rack.
• Let cookies cool.

Maple Icing

• In a medium bowl, mix together powdered sugar, whole milk, and maple extract. Stir until completely combined.
• Once the cookies have cooled, drizzle the maple glaze over the top and enjoy.