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Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone mats and set aside.
In a large mixing bowl, whisk together the cake mix and baking powder.
Add the melted butter and eggs and beat on low with a hand mixer until fully incorporated.
Fold in the chopped pecans.
Cover and chill the dough for 30 minutes. This step is optional but will help reduce spreading.
Use a small cookie scoop or a spoon to drop approximately 1 ½ tablespoon sized balls onto the baking sheets. Space them a few inches apart to leave room for the cookies to spread.
Bake for 8-10 minutes or until the tops are just set. Allow the cookies to cool on the pan completely before decorating.
As the cookies bake, prepare the frosting. In a large mixing bowl, beat the butter until smooth and creamy.
Add the powdered sugar and cornstarch a little at a time and mix until combined.
Add the brown sugar, maple syrup, vanilla, and salt and mix until well incorporated. It should be smooth and easily spreadable.
Once the cookies have cooled, use a small icing spatula to frost about 1 tablespoon of frosting onto each cookie.
Place one candy melt and 3 chocolate chips on top of each cookie to make bear paws.