Prepare the Cookie Dough : Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a spacious bowl, beat the softened butter with brown sugar and white sugar until the mixture becomes light and airy. Incorporate the eggs one by one, then stir in the vanilla extract, ensuring each ingredient is fully blended before adding the next.

Combine Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Slowly incorporate the dry ingredients into the butter mixture, stirring gently until everything comes together. Then, carefully fold in the chopped pecans, ensuring they're evenly spread throughout the dough.

Shape and Bake the Cookies : Scoop about 1 ½ tablespoons of dough for each cookie and place them on the prepared baking sheets, spacing them 2 inches apart. Create a small well in the center of each cookie using your thumb or the back of a spoon. Bake for 10–12 minutes, or until the edges turn a golden brown. Allow the cookies to cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.

Add the Caramel Topping : In a small bowl, combine the caramel sauce and maple syrup, stirring until smooth. Spoon about 1 teaspoon of the caramel mixture into the indentation of each cooled cookie. Top each cookie with a pecan half for garnish.

Serve and Enjoy : Allow the caramel to set for a few minutes, then serve these delightful cookies with a glass of milk or hot coffee.