• Preheat oven to 350°F.
• Whisk together flour, sea salt, cinnamon, pumpkin spice, and baking soda to combine. Set aside.
• Whisk together in separate bowl the melted butter, sugar, brown sugar, vanilla, egg and molasses until combined
• Stir the dry ingredients into the wet ingredient, only until combined.
• Chill for about 20 minutes or until you can easily roll into balls.
• On a parchment lined baking sheet, roll dough into one inch balls. If desired, press a pecan into the cookies if not icing. If not, leave them as is for baking. Place the cookies about 2 inches apart.
• Bake for 8-10 minutes or until edges are just barely browned--they may not seem like they are done, but grab them just before you think they are done.

For the Maple Cream Cheese Icing:

• In a medium bowl, cream the butter and cream cheese for about 3 minutes with an electric mixer until smooth and creamy.
• Add the maple and beat to mix in. Add the powdered sugar about 1 cup at a time and beat to mix in. Add the powdered sugar until desired thickness. Spread on completely cooled cookie.
• Store in an airtight container at room temperature for up to 3 days or in the refrigerator for about 1 week. If storing in the fridge, allow to come to room temperature before eating for best chewiness!