Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Place pumpkin puree on paper towels and press to remove excess moisture until the puree is thick and reduced to approximately 1/3 cup volume.

In a small bowl, whisk together the streusel flour, brown sugar, and pumpkin pie spice. Cut in the cold butter using a pastry cutter or fork until pea-sized crumbs form; refrigerate until use.

Cream the softened butter, 1 cup brown sugar, and granulated sugar in a large bowl for 2 minutes until light and fluffy.

Mix in the egg yolks, vanilla extract, and blotted pumpkin puree until thoroughly combined.

Sift together the 2 cups flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt.

Add the dry ingredients to the wet mixture and stir on low speed until just combined into a soft dough.

Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.

Press a generous amount of chilled streusel into the top of each cookie dough ball, pressing lightly so it adheres.

Bake for 10-12 minutes until the edges are set and the centers are no longer glossy.

Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Whisk the glaze ingredients until smooth and drizzle over the completely cooled cookies before serving.