Preheat your oven to 325°F (165°C) and toast the pecans on a baking sheet for 6–8 minutes until fragrant. Let cool and chop coarsely.

In a large bowl, beat the room-temperature butter with granulated and powdered sugar until light and fluffy, about 2–3 minutes with a hand mixer.

Beat in the pumpkin puree and vanilla until combined.

In a separate bowl, whisk together the flour, cornstarch, baking powder, cinnamon, ginger, nutmeg, and salt.

Gradually add the dry mix to the butter mixture and stir until a soft dough forms. Fold in the toasted pecans.

Shape the cookies into preferred form (roll and cut, scoop and flatten, or slice-and-bake).

Bake at 325°F for 12–15 minutes until edges are lightly golden.

Cool on the sheet for 5 minutes, then transfer to a rack.

Combine honey, butter, cinnamon, and cloves in a saucepan. Warm over low heat until butter melts and honey thins, then stir in lemon juice or bourbon.

Drizzle the spiced honey over cooled cookies.