1 In a small bowl, mix flour, both sugars, and cinnamon. Stir in melted butter until crumbs form. Place in the fridge while you make the cookie dough.
2 In a small saucepan, melt the butter over medium heat, stirring often, until golden brown with a nutty aroma. Pour into a heatproof bowl and let it cool for 10–15 minutes.
3 In a large bowl, whisk together the browned butter and brown sugar until smooth.
4 Add the blotted pumpkin purée, egg yolk, and vanilla, mixing until combined.
5 In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
6 Fold dry ingredients into wet ingredients until just combined. The dough will be soft but not overly sticky.
7 Assemble the cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on the baking sheets. Gently press down the tops of each dough ball, then sprinkle with crumb topping, pressing lightly so it sticks.
8 Bake: Bake for 11–13 minutes, until edges are set and the centers look slightly soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
9 Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
