Preheat oven to 350°F.
Place pecans in small metal or plastic resealable plastic food storage bag. Place pecans in small skillet over medium-high heat; toast pecans 1-2 minutes or until lightly browned. Add cake mix; beat on low speed 2 minutes until well blended. Add eggs; beat on low speed until smooth and resembles thick cookie dough. Stir in pecans.
Shape dough into 1-inch balls, spray palms lightly with cooking spray.
Bake 8 minutes. Cookies will appear undercooked. Cool on cookie sheets 5 minutes. Remove cookies to wire racks; cool completely.
Spoon 1 teaspoon chocolate hazelnut spread on top of each cookie; sprinkle with powdered sugar.