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    Broken Oven Baking » Recipes » Cookies

    Maple Pecan Cookies

    Published: Oct 3, 2021 · Modified: Dec 3, 2021 by Kayla Burton · This post may contain affiliate links · 9 Comments

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    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!

    a stack of maple pecan cookies next to a glass of milk

    What You Need to Make These Cookies

    Ingredients:

    • All purpose flour
    • Baking soda
    • Salt
    • Cinnamon
    • Nutmeg
    • Unsalted butter
    • Dark brown sugar (light brown sugar works too)
    • Egg
    • Maple syrup
    • Chopped pecans
    • Cream cheese (optional icing)
    • Powdered sugar (optional icing)
    • Milk (optional icing)

    Equipment:

    • Baking sheet
    • Large cookie scoop
    • Mixing bowls
    • Measuring spoons
    • Scale or measuring cups
    • Hand mixer or stand mixer with paddle attachment
    • Whisk
    • Spatula

    Check out more cozy fall recipes! 🍁

    ingredients for maple pecan cookies labeled

    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!

    Tips for Success

    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.

    maple pecan cookies on a baking sheet with cream cheese icing drizzled on top

    FAQ & Storage

    Do I need to chill the dough?

    No, but you can refrigerate it for up to a day if you'd like.

    Can I use walnuts instead of pecans?

    If walnuts are more your thing, go for it!

    Are these gluten free?

    No, but if you try them with gluten free ingredients I'd love to hear how they turn out!

    How should I store leftovers?

    In an airtight container at room temperature for up to 1 week.

    a maple pecan cookie with a bite taken out of it

    Did you try this cookie recipe?
    Tag @brokenovenbaking on Instagram and leave a star review below!

    Maple Pecan Cookies

    Kayla Burton
    These Maple Pecan Cookies are perfect for fall with maple syrup, chopped pecans, cinnamon and nutmeg in every bite!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 14 cookies
    Calories 345 kcal

    Equipment

    • Baking sheet
    • Large cookie scoop
    • Mixing bowls
    • Measuring spoons
    • Scale or measuring cups
    • Hand mixer or stand mixer with the paddle attachment
    • Whisk
    • Spatula
    • Cooling rack

    Ingredients
     
     

    Cookie Dough

    • 2½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ cup unsalted butter room temperature
    • 1 cup dark brown sugar packed (light brown sugar works too)
    • 1 large egg room temperature
    • ½ cup pure maple syrup
    • 1½ cups chopped pecans

    Cream Cheese Icing (optional)

    • 1 tablespoon cream cheese room temperature
    • 1 tablespoon unsalted butter room temperature
    • 1 tablespoon milk
    • ½ cup powdered sugar

    Instructions
     

    Cookies

    • 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!

    Notes

    Store in an airtight container with a slice of bread at room temperature for 1 week.
    You can use a smaller scoop (~2 tablespoons of dough per cookie). This will yield more cookies.
    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 345kcalCarbohydrates: 46gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 34mgSodium: 219mgPotassium: 129mgFiber: 2gSugar: 27gVitamin A: 270IUVitamin C: 1mgCalcium: 45mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Cookie Recipes

    • Soft M&M Sugar Cookies
    • Easy Lemon Curd Thumbprint Cookies
    • No Bake S'mores Cookie Recipe
    • Edible Chocolate Cookie Dough
    • Edible Snickerdoodle Cookie Dough
    • Edible Cookies and Cream Cookie Dough
    • Coconut Pecan Cookies Recipe
    • Edible Monster Cookie Dough
    « Caramel Apple Crepe Cake
    Oatmeal Pumpkin Cheesecake Cookies »

    Reader Interactions

    Comments

    1. Arboria says

      April 09, 2022 at 7:08 pm

      Maple season is in February-March!! You can use it all year. These look wonderful and I will make them in any season. Enjoy maple all year! 🙂

      Reply
    2. Lisa says

      February 12, 2022 at 6:12 pm

      5 stars
      Delicious! We had someone give us a jug of REAL maple syrup and this was a perfect way to use it.

      Reply
      • Kayla says

        February 13, 2022 at 8:38 am

        That's awesome!! I can imagine how good they'd be with real, fresh syrup! 😋 thanks for trying my recipe and leaving a review, I'm so glad you liked it!

        Reply
    3. Grace says

      February 04, 2022 at 2:39 am

      5 stars
      Yum!!! I substituted the flour for gluten free 1:1 because of my parents’ Celiac, and they turned out delicious! I can’t wait to try this with regular wheat flour as well. The balance of flavors is just perfect.

      Reply
      • Kayla says

        February 06, 2022 at 11:45 am

        I'm so happy to hear that they worked well with the GF flour! Thank you for sharing!! 🙂

        Reply
    4. Tonya says

      December 15, 2021 at 5:11 pm

      I liked it! The cookies are soft but not too soft. Not too sweet and very light!

      Reply
      • Kayla says

        December 16, 2021 at 6:21 pm

        Thank you, Tonya! Happy to hear this 🙂

        Reply
    5. Hannah says

      December 03, 2021 at 12:53 pm

      5 stars
      Yum! Very fall-y!

      Reply
      • Kayla says

        December 09, 2021 at 3:53 pm

        That is a great way to describe these 🙂

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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