Preheat your oven to 350℉. Prepare two baking sheets by lining them with either parchment paper or silicone baking mats. Set them aside.

In a large mixing bowl, vigorously blend the cake mix and pumpkin puree until fully incorporated. Incorporate the pecans into the mixture, ensuring they are evenly distributed throughout.

Portion out the cookie batter onto the prepared cookie sheets using a 1 and ½ Tablespoon scoop, ensuring that there is a minimum distance of 3 inches between each portion.

Cook for a duration of 10 to 12 minutes until a light golden color is achieved.

Wait until the cookies are completely cooled before adding frosting.

Mix the butter and cream cheese together until they are fully blended to make the cream cheese frosting.

Mix in the vanilla extract and powdered sugar, modifying the quantity of powdered sugar to suit your taste.

If you decide to use it, gently incorporate the cool whip into the mixture.

Transfer the cream cheese frosting into a piping bag equipped with a large star tip and gently twirl the frosting onto the chilled cookies, beginning from the middle and extending towards the edges – gracefully flick your wrist to halt the flow of frosting once you reach the outermost part.