SERVINGS: About 30 cookies
Preheat the oven to 350 F and lightly grease 2 baking sheets with nonstick spray.
Combine the flour, pumpkin pie spice, cinnamon, salt, and baking soda in a bowl.
In a standing mixer with paddle attachment, beat butter, brown sugar, and granulated sugar until fluffy and pale in color. Beat in the pumpkin and vanilla.
Add the flour mixture and mix until just combined. Add 1 cup pecans and stir on low speed until combined.
Use a 1 1/2-tablespoon scoop to scoop the dough onto the baking sheets. Dampen fingers with water and flatten each scoop into a 2-inch round. (The cookies will spread about 1/2 inch).
Sprinkle the cookies with the remaining 6 tablespoons pecans and press into the dough.
Bake for 13-15 minutes until spread slightly and set, but still soft. Let cool for a few minutes on the baking sheet. (At this point they should easily lift off and hold their shape).
Transfer to a wire rack to cool completely (but don’t hold back from eating some warm!)
Repeat with the remaining dough, allowing the baking sheets to cool down in between batches.