Preheat Oven:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

Dry the Pumpkin:
Pat the pumpkin puree dry using paper towels until most moisture is removed and volume is reduced to about ¼ cup.

Mix Wet Ingredients:
In a large bowl or stand mixer, combine the pumpkin puree (¼ cup), butter (¾ cup), egg, egg yolk, vanilla, and sugars (½ cup each white and brown sugar, if using both). Beat until smooth and creamy.

Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, mixing until just combined. Scrape the bowl as needed.

Form and Bake:
Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing evenly. Bake for 10–12 minutes, or until cookies are set but soft.

Cool:
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Make the Maple Buttercream Frosting:
In a mixing bowl, beat together softened butter and powdered sugar until smooth.
Add pure maple syrup and ground cinnamon (if using). Mix until creamy and spreadable.

Toast the Pecans:
Toast chopped pecans in a dry skillet over medium heat for 30–60 seconds, stirring constantly, until fragrant. Let cool.

Assemble:
Once cookies are completely cool, spread or pipe maple frosting over each cookie.
Sprinkle with toasted pecans.