Pumpkin Spice Crumb Cookies

Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

In a mixing bowl, beat the softened butter together with the light brown sugar until light and fluffy. Add in the all-purpose flour, Pumpkin Pie Spice and sea salt. Using a spatula (or just your fingers) mix together until the mixture resembles large crumbs. Refrigerate while preparing the cookie dough.
3 oz butter, 4 oz light brown sugar, 3.35 oz all-purpose flour, 1 Tbsp pumpkin pie spice, 1/4 tsp sea salt
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Place the pumpkin purée on a plate and using many paper towels, blot out the pumpkin’s moisture so all that’s left is the flavor. NOTE: The pumpkin should be dry enough that it goes from 4.27 oz to 1.76 oz (121 g to 50 g). Set aside.
4.27 oz pumpkin purée
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In a mixing bowl, whisk the all-purpose flour together with the baking powder, baking soda, sea salt, and Pumpkin Pie Spice. Set aside.
7.76 oz all-purpose flour, 1 Tbsp pumpkin pie spice, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt
In a separate mixing bowl, beat the softened butter together with the light brown sugar until light and fluffy. Add in the egg yolks and vanilla bean paste. Continue to mix until light and fluffy. Add in the blotted pumpkin purée and mix to combine. Fold in the flour mixture until just combined. NOTE: The dough will be very soft and heavy ; that's normal.
6 oz butter, 3.53 oz granulated sugar, 3.53 oz light brown sugar, 2 egg yolks, 2 tsp vanilla bean paste
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Using a cookie scoop, scoop the cookie dough onto your Large Bonmat. Make a slight indent in the cookie dough using the palm of your hand. Add a large tablespoon of crumble on the cookie dough press down gently with the palm of your hand.
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Preheat oven to 350F/180C.
Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
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Once your Pumpkin Spice Crumble Cookies are out of the oven, let them cool down completely as is on top of the baking sheet to cool down while preparing the vanilla bean glaze.
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In a small bowl, combine the powdered sugar together with the milk and vanilla bean paste. Drizzle about 1/2 a tablespoon of glaze on each cookie. Enjoy! Autumn Leaves & Pumpkins Please!
4.24 oz powdered sugar, 1 Tbsp milk, 1 tsp vanilla bean paste
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N.B. These cookies are best stored at room temperature in a single layer. Avoid plastic container as they will get soggy.