Heat a small skillet over medium heat

Add 1 stick of butter, melt

Allow butter to continue to heat until it starts to bubble and foam

Working with a wooden spoon, stir the butter continuously until it turns golden brown and gives off a nutty fragrance.

Pour the butter into the bowl of your electric mixer

Remove the bowl and put it in the freezer for 10 minutes to cool the butter

While the butter is cooling, use the same pan to toast the pecan pieces

Add them to the skillet and toast over medium-low heat until they give off a nutty fragrance, about 5 minutes

Remove skillet from heat, set aside

Preheat oven to 400°F

Put the mixing bowl with the cooled butter back in your stand and attach the blade

Add the other stick of butter, cream until smooth

Add the sugars and cream on high until mixture is fluffy, about 2 minutes

Add eggs 1 at a time, mix

Add the maple and vanilla extracts, mix

In a medium sized bowl, sift together the flour, pumpkin pie spice, salt and baking soda

Slowly add the flour mixture to the mixing bowl, mix until fully combined

Fold in the toasted pecan pieces

Prepare 2 baking sheets with parchment paper

Use a cookie scoop to scoop the cookies into balls, evenly space on the tray

Press 1 pecan half into the top of each cookie

Sprinkle with flakey sea salt (optional)

Bake for 8-10 minutes