Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until combined.

In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together until light and fluffy.

Beat in the pumpkin purée, large egg, and vanilla extract into the creamed mixture until well combined.

Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.

Drop rounded spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

In a small bowl, mix together the additional flour, granulated sugar, brown sugar, melted unsalted butter, and ground cinnamon until crumbly.

Sprinkle the crumble generously over each cookie mound on the baking sheet.

Bake for 12-14 minutes or until the edges are golden brown and the centers appear set.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.