Preheat your oven to 400 degrees Fahrenheit. Arrange the chopped pecans on a parchment or foil-lined baking sheet in a single layer and toast them for 7-10 minutes until they release their nutty aroma. Set the pecans aside.

Lower the oven temperature to 350 degrees Fahrenheit and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to help lift the blondies out of the pan.

Whisk together the flour, baking powder, salt, and cinnamon in a medium mixing bowl and set aside.

Beat the butter, maple syrup, and brown sugar in a separate large mixing bowl with an electric handheld mixer for about 2 minutes until well combined. Add the eggs, one at a time, mixing on medium after each addition. Beat in the vanilla extract.

Add the flour mixture to the butter and sugar mixture in two batches, mixing on medium until no more streaks of dry flour are visible after each addition. Fold in 1 ½ cups of the toasted pecans with a silicone spatula.

Pour the batter into the baking pan and smooth it out into an even layer. Bake the blondies for 25-35 minutes, or until the top is set and the edges are golden brown. Allow the blondies to cool in the pan.

Meanwhile, whisk together the powdered sugar, melted butter, maple syrup, vanilla syrup, and salt for the salted maple glaze in a medium mixing bowl until smooth. Lift the blondies from the pan with the parchment paper handles and transfer them to a cutting board. Drizzle the maple glaze over the blondies and top with the remaining ½ cup of toasted pecans. Slice and enjoy!