Heat your oven to 350°F and spread the pecans on a small baking sheet. Bake until golden brown and nutty smelling, about 10-13 minutes. Roughly chop and set aside
Combine almond flour, pumpkin pie spice, baking soda and salt. Add it into the pumpkin mixture and combine. Stir in 2/3 of the chocolate chips and 2/3 of the pecans
Roll the dough into lightly heaping 1 Tbsp sized balls and place onto cookie sheets, pressing out about 1/3 inch thick, pressing the remaining chocolate chips and pecans in the tops