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Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
In a stand size mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy. About 3 minutes.
With a rubber spatula scrape down the sides and bottom of the bowl, add in the egg yolk and continued to beat on medium speed for about 30 seconds.
Scrape down the sides again, and add the pumpkin puree and vanilla extract, mix on low just until incorporated.
Add in the flour, salt, baking powder, pumpkin pie spice, cinnamon, mix on low just until there are no more flour streaks.
Using a large cookie scooper, scoop out 6 equally sized cookie dough balls. The dough might be tad bit sticky. That's okay. Place them on the prepped baking sheet, and place them in the fridge while you make the crumb topping.
To make the topping: In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a 'shaggy' look. There should be no flour streaks.
Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered.
Bake for 12-13 minutes, while they are baking make the drizzle by combining both ingredients and mixing until incorporated.
Once the cookies are done, let them slightly cool and drizzle with the icing.