COOK IT.
MAKE THE CANDIED PECANS: Prepare a baking sheet with parchment paper. Roughly chop the pecans. In a medium skillet add 6 tbsp of brown sugar, 1 tsp pumpkin pie spice, 1/2 tsp vanilla extract, and 1 1/2 tbsp of water. Place the skillet on medium heat and stir the mixture until the brown sugar melts. Add the pecans to the mixture and mix until all of the pecans are coated and shiny. Cook for 2-3 minutes. Transfer the pecans to the prepared baking sheet and sprinkle with another tsp of pumpkin pie spice and sea salt. Allow to cool completely.
PREPARE THE FILLING: In a small mixing bowl, combine pumpkin puree, powdered sugar, 1 tsp pumpkin spice, and 1/2 tsp of vanilla. Mix until combined and smooth.
MAKE THE BATTER: In another bowl, whisk together eggs, milk, 1 tbsp brown sugar, 2 tsp pumpkin pie spice, and 1/2 tsp vanilla.
GRIDDLE: Preheat your Pit Boss griddle to medium heat and melt butter across the cooking surface.
ASSEMBLE THE TOAST: Spread the cream cheese mixture onto one slice of bread, about 2 tbsp, and top with another piece of bread and gently press together to make a sandwich. Dip each of the sandwiches into the batter and allow it to fully coat both sides.
COOK: Place each sandwich down on the griddle and allow to cook for 3-4 minutes per side, or until golden brown and crispy.
SERVE: Garnish with the candied pecans, maple syrup, and whipped cream. Enjoy!