• Preheat the oven to 375*F
• Brown the butter in a sauce pan. Allow to cool to room temperature before using in the recipe. Can also be made ahead and stored in the fridge to save time.
• Cream butter and both types of sugar in a bowl.
• Using a plate and 4 paper towels, wrap the pumpkin puree into a package and gently press against the plate to remove excess water. The puree should reduce in quantity and have a thick texture.
• Add the drained pumpkin puree, pumpkin pie spice, 2 egg yolks, vanilla extract and mix to combine for 2-3 minutes.
• Sift the flour and baking soda on top of the wet mixture and gently fold with a spatula.
• Using a 2 ounce cookie scoop, scoop out a portion of dough.
• Make a well in the center of the dough and fill with half a teaspoon of cookie butter.
• Pinch the well closed making sure the cookie butter is covered.
• Drop stuffed cookie dough into the streusel and coat on all sides. Mound an extra pinch of streusel on top.
• Space cookie 2-3 inches apart on a parchment lined cookie sheet. Maximum of 6 cookies per baking sheet.
• Bake for 12 minutes. The streusel will be toasted and the cookie very fragrant.
• Allow to cool on a wire rack and enjoy! These cookies will stay fresh in a covered container for 5 days.

Espresso Almond Streusel

• In a bowl combine all of the ingredients.
• The mixture will be very crumbly. Set aside until ready to use.