All the tasty fall flavors are wrapped up in these Maple Pecan Cookies! They've got maple syrup, chopped pecans, cinnamon and nutmeg in every bite. This recipe doesn't use any maple extract, just pure maple syrup! The maple flavor pairs really well with the pecans and the syrup makes the cookies so chewy and delicious! They're much less chocolatey than my Pecan Brownie Pie, but quite a bit simpler!
What You Need to Make These Cookies
- All purpose flour
- Baking soda
- Unsalted butter
- Dark brown sugar (light brown sugar works too)
- Maple syrup
- Chopped pecans
- Cream cheese (optional icing)
- Powdered sugar (optional icing)
- Milk (optional icing)
Step by Step Instructions
Step 1 (Picture 1 below) - Combine the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set this aside while you make the rest of the dough.
Step 2 (Picture 2 below) - Mix together the wet ingredients.
Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the softened butter and brown sugar. Scrape the sides as needed and stir until it's light and fluffy. Mix in the egg really well, and then the maple syrup.
Step 3 (Picture 3 below) - Add dry to wet.
Pour the flour mixture into the wet ingredients and mix just until there are only a few flour streaks remaining.
Step 4 (Picture 4 below) - Pour in the pecans!
Before adding the pecans, I like to crush up the big pieces. Even though I buy pre-chopped pecans, I like having smaller bits in my cookies. This is totally a preference thing, if you want big pieces of pecans then feel free to dump them in the dough as is!
Step 5 (Picture 5 below) - Scoop & bake!
Using a big scoop, place cookie dough balls on a baking sheet at least 3 inches apart. They'll spread a bit while they bake.
Step 6 (Picture 6 below) - Scoot the cookies!
Cookie scooting is one of my favorite baking hacks! As I mentioned, these cookies will spread so they probably won't come out as perfect circles. There's nothing wrong with this, they'll still taste amazing! However, if you want to make them pretty & round, place a large circular tool (like a sifter or biscuit cutter) over the warm cookies and gently move it around to bring their edges back into place.
Step 7 (Optional) - Make the icing.
Mix together cream cheese, butter, powdered sugar and milk. After you've let the cookies cool completely, drizzle the cream cheese icing over the cookies, or dunk them in it!
Use room temperature ingredients - all of the cookie components combine way better when they're at the same ambient temperature! If you store your maple syrup in the fridge, take it out along with the egg and butter about 30 minutes before you start baking!
Don't overbake them - take them out of the oven when the edges are turning tan. The centers might still look slightly uncooked but they'll continue to bake on the tray. If you wait until the centers look completely baked, they won't be as soft and chewy!
Use pure maple syrup - the only ingredient should be maple syrup. Pancake syrups have a lot of added sugar and other things that can alter the flavor and texture of the cookies.
Recipe FAQs & Storage
No, but you can refrigerate it for up to a day if you'd like.
If walnuts are more your thing, go for it!
No, but if you try them with gluten free ingredients I'd love to hear how they turn out!
In an airtight container at room temperature for up to 1 week.
Check out more cozy fall recipes! 🍁
Maple Pecan Cookies
- Baking sheet
- Large cookie scoop
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Hand mixer or stand mixer with the paddle attachment
- Cooling rack
- 2½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (113.5 g) unsalted butter room temperature
- 1 cup (200 g) dark brown sugar packed (light brown sugar works too)
- 1 large egg room temperature
- ½ cup (118.29 ml) pure maple syrup
- 1½ cups (163.5 g) chopped pecans
Cream Cheese Icing (optional)
- 1 tablespoon cream cheese room temperature
- 1 tablespoon unsalted butter room temperature
- 1 tablespoon milk
- ½ cup (60 g) powdered sugar
- Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup (optional).
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, cream together the butter and brown sugar with a stand mixer paddle or hand mixer for 1-2 minutes. Stir in the egg, followed by the maple syrup.
- Slowly mix the dry ingredients into the wet ingredients just until the flour streaks are almost gone. Scrape the sides of the bowl with a spatula as necessary to get all of the ingredients incorporated well. Stir in the chopped pecans.
- Using a large cookie scoop, place dough balls onto the prepared baking sheet about 3 inches apart. Bake for 10-14 minutes or until the edges start to turn light tan. The centers will still look a bit gooey, that's okay! They'll continue to bake outside of the oven on the baking sheet and will stay soft.
- If you want to make the cookies nice and round, place a large circular object around them (like a sifter or biscuit cutter) and scoot them around while they're hot out of the oven.
- Let the cookies cool for 5-10 minutes on the baking sheet and then transfer them to a cooling rack.
Cream Cheese Icing (optional)
- Cream together the softened cream cheese & butter until smooth, then mix in the powdered sugar and milk really well.
- Drizzle icing over cooled cookies or dunk them in it!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.