Blot the pumpkin: Line a medium bowl with several paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin. Repeat with new paper towels until the pumpkin feels much drier and has been reduced by half, to 1/2 cup (113g). Set aside.

Prepare the cookie dough by combining wet and dry ingredients.

In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.

In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and maple syrup until combined. Whisk in the egg yolk and vanilla extract until incorporated, then whisk in the 1/2 cup of blotted pumpkin. Pour the dry ingredients into the wet ingredients and stir with a silicone spatula or wooden spoon until combined. The cookie dough will be very soft.

Cover tightly and refrigerate the cookie dough for at least 2 hours or up to 3 days.

Prepare the crumb topping while the dough chills.

Meanwhile, in a small bowl, whisk together the flour, brown sugar, and pumpkin pie spice. Using a fork or a handheld mixer on low speed, mix in the butter until sandy and crumbly. Feel free to work the mixture together with your hands if it’s not coming together. Place the topping in the refrigerator or freezer until needed in step 7.

Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.