1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a stand mixer or with a hand mixer, cream butter, brown sugar, and granulated sugar until light and fluffy.

3. Add in vanilla, molasses, and pumpkin. Mix until smooth.

4. Add egg and beat until combined.

5. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

6. Gradually add dry ingredients to wet mixture, mixing just until combined.

7. In another bowl, combine streusel ingredients with a fork until crumbly.

8. Use a medium cookie scoop to drop dough onto parchment-lined sheet, spacing apart.

9. Top each cookie with a generous spoonful of streusel.

10. Bake for 11–13 minutes, or until edges are set and centers look slightly underbaked.

11. Let cookies cool on the tray for 5–6 minutes, then transfer to a wire rack.

12. Once fully cooled, whisk powdered sugar and milk to make glaze.

13. Drizzle glaze over cookies with a fork.

14. Allow glaze to set before storing or serving.