Melt butter in a microwave safe bowl. Use 30 second increments until the butter is fully melted.
Add in both sugars to the melted butter and stir together.
Add in the egg and egg yolk, then mix.
Add in vanilla.
To the butter mixture, add flour, baking powder, pumpkin pie spice, and salt. Whisk together.
Place in the fridge for 45 minutes to 1 hour.
While the cookies are chilling, melt the butter in the microwave. Once butter is melted, add in the flour, cinnamon and both the sugars. Mix to combine. Set crumble aside.
Take a medium cookie scoop and place large dollops of cookie dough onto a parchment paper-lined baking sheet.
Use the back of a spoon to make an indent in the cookie dough and top with crumble.
Bake for about 13 minutes.
While the cookies cool, make the glaze.
Combine, powdered sugar, milk, melted butter, and vanilla. Stir together,
Drizzle over the cookies.
Serve and enjoy!
Notes
If you don't have maple extract, you can sub in vanilla extract!