Using the paddle attachment with a stand mixer, beat together the butter, sugar, powdered sugar, vanilla and lemon juice until well combined and smooth.
In another bowl, whisk together the flour, baking soda, salt, pumpkin pie spice and cinnamon.
Mix dry ingredients into the wet, until well combined. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes to overnight.
Preheat oven to 350 and lightly grease a baking sheet with cooking spray.
Roll the dough into 2-inch balls and place onto the baking sheet. Use the bottom of a tall glass (or a small jar) to flatten the dough balls to 1/2 inch thickness. Bake for 11-14 minutes until cookies start to look a bit dry on the edges. Allow to cool completely on the baking sheet.
To prepare the frosting: cream together butter and cream cheese in a medium bowl. Gradually mix in powdered sugar, maple syrup and cinnamon. Taste to check sweetness. Store in airtight container in the fridge until ready to use.
Only frost cookies as needed. You can store any unfrosted cookies in an airtight container in layers, separating them with parchment paper. Top each frosted cookie with some chopped pecans.