Beat the butter, sugar and pumpkin spice in a stand mixer or large mixing bowl until soft, creamy and well combined.

Stir in the flour, salt and chopped pecans. Mix until a soft dough forms. It might seem crumbly at first - keep going and it will come together.

Shape the dough into a disc, wrap in cling film or baking paper and chill in the fridge for 30–45 minutes until firm enough to roll.

Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.

On a lightly floured surface, roll the dough to about 1cm (3/8 inch) thickness and cut into your favourite shapes. I used a 3" fluted cutter.

Place the cookies on the baking tray, leaving a little space between each. Bake for 13–15 minutes until just starting to turn golden at the edges.

Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling, make the maple glaze.

In a small saucepan over a low heat melt the butter and maple syrup.

Add in the sifted icing sugar and pinch of salt, and whisk together well.

Dip the fully cooled cookies in the glaze and put on a sheet of greaseproof paper. Sprinkle over some of the finely chopped pecans and allow to set.

Enjoy!