Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 6–8 minutes, watching closely. Let cool, then chop coarsely.

In a large bowl, cream together softened butter, powdered sugar, and granulated sugar until light and fluffy (about 2–3 minutes with a hand mixer). Scrape down the bowl once.

Add pumpkin puree and vanilla extract. Mix until combined. The mixture might look a little loose—this is okay.

In a separate bowl, whisk flour, salt, cinnamon, ginger, and nutmeg. Gradually add to butter mixture, mixing on low until just incorporated. Stir in toasted pecans by hand.

Divide dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat oven to 325°F (163°C). Line baking sheets with parchment. On a lightly floured surface, roll dough to about 1/4-inch thickness. Use a cookie cutter (2–2.5 inches) and place cookies 1 inch apart on prepared sheets.

Bake 12–14 minutes, or until edges begin to turn golden and bottoms are lightly browned. Rotate pans halfway through for even baking. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

While cookies cool, warm honey gently in a small saucepan over low heat. Stir in lemon juice, cinnamon, ginger, and a pinch of salt. Warm until just runny—do not boil.

Using a spoon, lightly drizzle spiced honey over cooled cookies. Let the honey set for a few minutes before serving, or serve slightly warm for extra gooey joy.