1. Start by preheating the oven to 350 degrees and line 1-2 baking sheets with parchment paper.

2. In a medium bowl, mix together the butter, salt, and sugars until creamy.

3. Incorporate the egg yolk, pumpkin puree, and vanilla extract into the mixture until smooth.

4. In another bowl, combine the flour, pumpkin pie spice, cinnamon, and baking powder. Add this dry mixture to the wet ingredients and mix until a cookie dough consistency forms.

5. Using a spoon or large cookie scoop, place large dough balls on the prepared baking sheet. Gently flatten them with your hands or a glass, aiming for 10 cookies with 6 on each sheet.

6. Bake for approximately 13 minutes or until the edges turn slightly brown.

7. Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.

8. While the cookies cool, prepare a piping bag with cream cheese frosting. Pipe a generous swirl of icing onto each cookie, starting from the center and moving outwards to achieve the signature Crumbl cookie appearance.

9. Finish by lightly dusting the frosting with extra pumpkin pie spice for garnish.

Cream Cheese Frosting

1. Beat butter and cream cheese until smooth and without lumps.

2. Keep mixing while incorporating vanilla extract.

3. Reduce mixer speed and slowly mix in powdered sugar. Use up to 2 cups and assess the texture. Add more if necessary.

4. Tip: If the frosting becomes too thick, add a small amount of milk to thin it out.