Pumpkin Shortbread Cookies for Two

In a medium bowl, stir together the butter, pumpkin puree, sugar and spices. Stir this mixture together very well with a spatula. Add half of the flour and fold it into the dough. Add the remaining half and fold it in until blended. Place the dough on a large sheet of wax or parchment paper and roll it into a fat log about 3″ long. Wrap it in plastic wrap and chill for at least 6 hours, or overnight.

When ready to bake, preheat the oven to 350°. Slice the log into ½” slices and place the slices on a cookie sheet lined with parchment or a silicone mat. (You should get 6 thick cookies from the dough.) Press a pecan half into the center of each cookie gently. Bake for 15-17 minutes, until cookies appear done and the bottom of the cookies are beginning to brown. Before serving, brush the pecans with the maple syrup.