Pumpkin-Pecan Softies with Maple Icing

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1 cup unbleached all purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon salt

4 ounces unsalted butter, room temperature

1 1/4 cup firmly packed golden brown sugar

2 eggs

1 cup canned pumpkin

2 cups Diamond of California® chopped toasted pecans, divided

1 cup powdered sugar

4 tablespoons pure maple syrup