Beat butter, sugar, corn syrup and espresso powder in a large bowl with electric mixer until creamy. Beat in egg and vanilla.
Combine flour, baking soda, salt and cinnamon in a small bowl; stir into butter mixture. Stir in pecans.
Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets.
Bake in preheated 375°F oven for 8 to 10 minutes. Cool on baking sheet 3 minutes; remove to wire rack to finish cooling.
CHOCOLATE CHIP CINNAMON PECAN COOKIES VARIATION: Stir in 1-1/3 cups dark OR semi-sweet chocolate chips with the pecans.