• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• In a small bowl, whisk together the pumpkin, egg, half and half, and vanilla. Set aside.
• In the bowl of a food processor, combine flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. Pulse a few times to combine.
• Cut cold butter into 1/2-inch chunks. Add to food processor and pulse until the mixture is crumbly with pea-size chunks of butter. Add pumpkin mixture and pulse just until the mixture comes together. (The dough will be very sticky.)
• Turn dough out onto floured surface and dust the top lightly with more flour. Gently knead the dough until it comes together and pat into 8-inch circle. (If dough is still too sticky to work with add some additional flour.)
• Using a knife dusted with flour, slice each circle into 8 wedges. Place the wedges on the prepared baking sheet.
• Bake until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes. Transfer to a wire rack to cool completely.
• Drizzle with glaze and sprinkle with *toasted pecans.

Maple Glaze

• Whisk all of the ingredients together in a small bowl to make thin glaze. Use immediately.

To Toast Pecans

• To toast pecans, place them on a parchment-lined baking sheet in a preheated 350° oven until they are fragrant, 5 - 10 minutes, watching carefully so they don’t burn. Remove from baking sheet and allow to cool.