Preheat your oven to 400F. Line a medium sized baking sheet with parchment paper.

In a medium bowl, mix together all the ingredients for the butter pecans to combine.

Drop the pecans onto the parchment lined baking sheet and press them into a single layer.

Roast in the center of your preheated oven for 3-5 minutes or until bubbling and slightly darkened in color. Keep a close eye on them to make sure they don't burn!

Set aside to cool enough for you to comfortably handle them then place onto a cutting board and chop them up into finer pieces. Set aside about ¼ of them for decorating the iced cookie later and keep the remaining ¾ for the cookie dough.

Reduce the oven temperature to 350F. Grease and line an 8x8" baking pan with parchment paper. Leave some excess parchment paper hanging over the sides of the pan to make it easier to pull the cookie out later.

In a large bowl, combine butter and brown sugar.

Use an electric mixed fitted with the paddle attachment or a wooden spoon by hand to cream together until light and fluffy.

Whisk in the egg to combine followed by the vanilla and maple syrup.

Add the flour, baking powder, salt, and cinnamon. Mix together until it combines into a streak free dough.

Add ¾ of the chopped butter pecans and fold them in to combine.

Drop the cookie dough into your prepared baking pan and spread it into an even layer.

Bake the cookie in the center of your preheated 350F oven for 25-30 minutes or until puffed and golden brown around the edges.

Cool the cookie completely in the pan before icing.

Once the cookie is cool, use the excess parchment paper to pull it out of the pan and onto your serving plate.

In a medium sized cup or bowl, whisk together the maple icing ingredients until smooth and combined. If it's too thick, add a splash more milk to loosen it up.

The icing will start to set up rather quickly, so immediately pour it over the cookie and spread into an even layer. Sprinkle the reserved butter pecans on top.

Set aside for about 10-15 minutes to allow the icing to fully set for cleaner slices. You should be able to gently poke the icing with your finger without causing an indent. Slice the cookies and serve!