Place the pecans in a dry skillet over medium heat and toast for 3 to 4 minutes, stirring occasionally, until they release their aroma and develop light browning. Remove from heat, transfer to a cutting board, and coarsely chop once they've cooled enough to handle.

While the pecans are toasting, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl until the leavening agents are evenly distributed throughout the mixture.

In a large mixing bowl, cream the softened butter with the brown sugar for about 2 minutes until the mixture becomes light, fluffy, and aerated. Add the egg and vanilla extract, then continue beating for another 2 minutes until the mixture turns pale and is thoroughly combined.

In another bowl, combine the toasted chopped pecans, rolled oats, diced figs, and orange zest, tossing them together so the ingredients are well mixed and ready to fold into the dough.

Add the flour mixture to the butter mixture and stir gently until just combined, being careful not to overmix. Fold in the pecan, oat, and fig mixture using a rubber spatula until all ingredients are evenly distributed throughout the dough.

Preheat your oven to 350°F. Divide the dough into 16 equal portions and roll each into a ball. Arrange the dough balls on a parchment-lined baking sheet, leaving about 2 inches of space between each one. Refrigerate the shaped dough for 30 minutes to firm up before baking.

Bake the chilled cookies for 15 minutes, rotating the baking sheet at the 10-minute mark to ensure even browning. The cookies should appear set around the edges but still soft in the centers when you remove them from the oven.

Allow the cookies to rest on the baking sheet for 5 to 10 minutes so they can firm up properly. If desired, gently shape the edges with a round cutter or spatula while they're still warm. Transfer to a wire rack to cool completely before serving.