In a small skillet over medium heat, I melt ½ cup (1 stick) butter, stirring until it foams, turns golden brown, and smells nutty (about 5 minutes). I transfer it to a mixing bowl and chill in the freezer for 10 minutes to cool for Brown Butter Maple Pecan Cookies.

In the same skillet, I toast 1 cup chopped pecans over medium-low heat for 5 minutes until fragrant and slightly darkened, then set aside to cool.

I preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment. In a large bowl with the cooled brown butter, I add ½ cup softened butter, 1 cup brown sugar, and ½ cup white sugar, creaming until light and fluffy, about 2 minutes.

I beat in 2 eggs one at a time, followed by 2 tsp maple extract and 1 tsp vanilla, mixing until smooth for these nutty maple cookies.

In a medium bowl, I sift 2 ½ cups flour, 2 tsp pumpkin pie spice, 1 tsp salt, and 1 tsp baking soda. I gradually mix the dry ingredients into the wet until just combined, then fold in the toasted pecans. I scoop dough into balls, place on baking sheets, and press a pecan half onto each, adding a pinch of flaky sea salt (optional) for Brown Butter Maple Pecan Cookies.

I bake for 8–10 minutes until edges are golden. For chewy cookies, I pull them at 8 minutes; for crispy, 10 minutes. I cool on sheets for 5 minutes before transferring to a rack.