• Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup (optional).
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a large bowl, cream together the butter and brown sugar with a stand mixer paddle or hand mixer for 1-2 minutes. Stir in the egg, followed by the maple syrup.
• Slowly mix the dry ingredients into the wet ingredients just until the flour streaks are almost gone. Scrape the sides of the bowl with a spatula as necessary to get all of the ingredients incorporated well. Stir in the chopped pecans.
• Using a large cookie scoop, place dough balls onto the prepared baking sheet about 3 inches apart. Bake for 10-14 minutes or until the edges start to turn light tan. The centers will still look a bit gooey, that’s okay! They’ll continue to bake outside of the oven on the baking sheet and will stay soft.
• If you want to make the cookies nice and round, place a large circular object around them (like a sifter or biscuit cutter) and scoot them around while they’re hot out of the oven.
• Let the cookies cool for 5-10 minutes on the baking sheet and then transfer them to a cooling rack.

Cream Cheese Icing (optional)

• Cream together the softened cream cheese & butter until smooth, then mix in the powdered sugar and milk really well.
• Drizzle icing over cooled cookies or dunk them in it!