1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add in the pumpkin puree, egg yolk, and vanilla extract, and mix until well combined.

2. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Slowly add the dry ingredients to the wet mixture and mix until just combined.

3. In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add cold, cubed butter and use a fork or your fingers to crumble it together until the texture resembles wet sand or coarse crumbs.

4. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop dough balls onto the baking sheet. Gently flatten each ball and press a generous amount of streusel topping into the center.

5. Bake the cookies for 12–14 minutes, or until the edges are set and the tops no longer look wet. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

6. Prepare the glaze by mixing powdered sugar, vanilla extract, and milk until smooth. Adjust consistency as needed. Once cookies are cooled, drizzle glaze over the tops.

7. Allow the glaze to set before serving. Enjoy with coffee or tea for the ultimate fall treat.