Cream together ½ cup of softened unsalted butter and 1 cup of brown sugar until light and fluffy, about 3 minutes. Then, add in 2 egg yolks and 1 teaspoon of vanilla extract, mixing until fully combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and ½ teaspoon of salt. Gradually add this to the wet dough, mixing until just combined.

Drop rounded tablespoons of the dough onto a lined baking sheet, spaced about 2 inches apart. You should have about 24 cookies.

In a small bowl, combine ¼ cup of softened butter, ½ cup of brown sugar, ½ cup of all-purpose flour, and 1 teaspoon of cinnamon. Mix until crumbly and sprinkle over the cookie dough.

Preheat your oven to 350°F (175°C) and bake the cookies for 12 to 15 minutes until golden brown. The cookies are done when slightly set in the center.

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.