In a large mixing bowl, cream together the butter and brown sugar. Add the maple and vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pecans (if using). If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.

Divide the dough in half. Roll out the dough on a floured piece of parchment to ¼ inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using a pumpkin cookie cutter. Carefully transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer. Freeze until firm, about 20-33 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

Preheat oven to 350° F. Bake the cookies on the middle rack of the oven for 12-14 minutes (for soft cookies) or until just lightly golden brown. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.

Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt.

Drizzle the glaze over the cookies and decorate as desired with cinnamon sugar. Cookies can be stored in an airtight container for up to 4 days.