Preheat oven to 350°F and line a baking sheet with parchment paper.

Spread pecans in an even layer on prepared baking sheet and toast for 4-5 minutes, until fragrant but not dark. Remove from oven (leave the oven on) and allow to cool.

Combine pumpkin puree, ½ cup + 2 tbsp powdered sweetener, vanilla extract, and coconut oil in a large bowl. Whisk until pale and fluffy. The chilled pumpkin will resolidify the coconut oil, giving the cookies a crumbly texture.

Add the pumpkin spice blend and salt. Mix well.

Fold in the flour. Mix until completely incorporated and there are no lumps remaining.

Fold in the toasted pecans. Dough will be slightly crumbly, but able to hold its shape when rolled into a ball.

Scoop 1-2 tablespoons of mixture and roll into balls between your hands before placing on the parchment lined backing sheet (can be reused from toasting the pecans). Repeat with remaining dough.

Cookies will not spread, so they can placed quite close together.

Bake for 14-15 minutes until firm and just beginning to brown on the bottom (you can even pick one up to check).

Remove from oven and set aside to cool for 5 minutes.

Place the remaining ½ cup powdered sweetener in a small bowl.

While still warm (but not hot), roll each of the cookies in the powdered sugar until well coated.

Set aside to cool completely before eating.