There’s nothing quite like biting into a warm, chewy Maple Pecan Cookie on a crisp fall day. These cookies are infused with pure maple syrup, crunchy chopped pecans, and warm spices like cinnamon and nutmeg. Unlike some recipes that use artificial extracts, this one delivers true maple flavor naturally, making it a cozy, seasonal treat you’ll crave all year long. Whether you’re baking for a gathering or just want a sweet snack with your coffee, these Maple Pecan Cookies are delightfully simple and packed with comforting flavor.
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What Makes These Maple Pecan Cookies So Irresistible
These Maple Pecan Cookies are soft, chewy, and filled with wholesome ingredients that bring both flavor and texture. The use of dark brown sugar enhances the richness, while maple syrup not only sweetens but contributes to the soft texture. These cookies are quick to make — no chilling required — and the optional cream cheese icing adds a decadent touch without overpowering the cookie. They’re ideal for holiday trays, lunchbox treats, or even as a cozy fall dessert after dinner.
Ingredients You’ll Need for the Best Maple Pecan Cookies
- All-Purpose Flour: Provides structure while keeping the cookies tender
- Baking Soda: Helps the cookies rise and spread evenly
- Salt: Balances the sweetness and enhances flavor
- Ground Cinnamon: Adds a warm, earthy note that pairs well with pecans and maple
- Ground Nutmeg: Lends a subtle spice that deepens the flavor
- Unsalted Butter: Gives richness and a buttery crumb
- Dark Brown Sugar: Adds deep caramel flavor and extra moisture
- Egg: Binds ingredients and contributes to chewiness
- Pure Maple Syrup: The star ingredient, offering natural sweetness and maple flavor
- Chopped Pecans: Add crunch, nuttiness, and a rich buttery taste
- Cream Cheese (optional): Used in the optional icing for a tangy contrast
- Powdered Sugar (optional): Sweetens the icing smoothly
- Milk (optional): Helps achieve the right icing consistency
Ingredient Swaps for Dietary Needs or Pantry Limitations
• Walnuts instead of Pecans: If you prefer a milder nut or don’t have pecans on hand, walnuts offer a good alternative and still pair beautifully with maple syrup.
• Coconut Sugar instead of Brown Sugar: For a refined sugar-free option that retains a caramel-like flavor.
• Gluten-Free Flour Blend: Use a 1:1 baking mix for a gluten-free version.
• Vegan Butter and Flax Egg: For dairy-free or vegan diets, plant-based butter and a flaxseed egg can be used, though the texture may vary slightly.
• Maple Glaze instead of Cream Cheese Icing: Simply mix powdered sugar with maple syrup for a quick drizzle that boosts maple flavor.
How to Make Maple Pecan Cookies from Scratch
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the butter and sugar: In a large bowl, beat softened butter with dark brown sugar using a hand or stand mixer until light and fluffy.
- Add the egg and maple syrup: Beat in the egg until well incorporated, then mix in the maple syrup.
- Combine wet and dry: Slowly add the dry mixture to the wet ingredients, mixing just until only a few streaks of flour remain.
- Fold in the chopped pecans: For more even distribution, you can crush larger pieces before adding.
- Scoop and space: Use a large cookie scoop to place dough balls on the prepared baking sheet, spacing them about 3 inches apart.
- Bake for 10–14 minutes, until edges are golden tan. The centers may look slightly underdone but will finish cooking on the tray.
- Scoot for shape: If you want perfectly round cookies, use a circular cutter to gently shape the cookies immediately after baking.
- Cool and optionally frost: Let cookies cool for 5–10 minutes on the tray, then transfer to a wire rack.
- Make the icing (optional): Beat together cream cheese, butter, powdered sugar, and milk until smooth. Drizzle or dip the cookies once they’ve cooled.
Pro Tips for Perfect Maple Pecan Cookies Every Time
• Use room temperature ingredients: This helps everything combine smoothly and evenly, especially if you keep your maple syrup refrigerated.
• Avoid overbaking: Pull the cookies when the edges begin to tan and the centers still look soft. Overbaking leads to a crisp rather than chewy texture.
• Pure maple syrup only: Avoid pancake syrups with artificial flavors and additives — they alter taste and texture.
• Scooting method: For bakery-style round cookies, gently scoot with a circular cutter or lid right after baking.
Delicious Pairings and Flavor Variations
• Pair with a hot beverage: Maple Pecan Cookies are perfect with a cup of chai tea, hot cocoa, or even spiced cider.
• Add white chocolate chips: For an extra indulgent version, fold in some white chocolate chips along with the pecans.
• Gluten-free option: Substitute a quality gluten-free flour blend and check the consistency before baking.
• Spiced maple glaze: Add a pinch of cinnamon to your maple glaze for a spicier twist.
• Storage: Store in an airtight container at room temperature for up to 1 week. Add a slice of bread to the container to maintain softness.
• Make-ahead: You can scoop and freeze the dough balls; just bake straight from frozen, adding 1–2 minutes to the time.
Why Maple Pecan Cookies Are the Ultimate Fall Treat
Maple Pecan Cookies embody the essence of autumn baking — warm, sweet, slightly nutty, and so easy to make. With no chill time and minimal prep, you can have a batch of these chewy cookies ready in under 30 minutes. The flavor balance between buttery pecans and real maple syrup makes them stand out on any dessert table, while the optional icing adds a rich, creamy layer. Whether you’re hosting friends or treating yourself, these cookies check all the boxes: flavorful, festive, and fantastically chewy.
Wrapping Up: Cozy, Chewy, and Unforgettable Maple Pecan Cookies
Maple Pecan Cookies are the ultimate comfort dessert — chewy centers, crisp edges, and a perfect balance of sweetness and spice. They’re easy enough for weekday baking yet special enough for fall holidays and gatherings. Whether you enjoy them plain or topped with a drizzle of tangy cream cheese icing, these cookies deliver warmth and flavor in every bite. Thanks to the pure maple syrup and toasted pecans, each cookie feels like a hug in dessert form. Keep this recipe bookmarked — once you try it, it’s bound to become a seasonal favorite.
Frequently Asked Questions About Maple Pecan Cookies
Can I use maple extract instead of maple syrup?
While maple extract can intensify flavor, this recipe is specifically developed for pure maple syrup, which adds moisture and richness. If you substitute extract, reduce the amount and add another liquid (like milk or a bit more butter) to maintain texture.
Do I need to toast the pecans before using them?
Toasting pecans is optional, but it can enhance their flavor. If you have time, lightly toast the chopped pecans in a dry skillet for a few minutes until aromatic. Let them cool before adding to the dough.
Why are my Maple Pecan Cookies dry or crumbly?
Dry cookies are often the result of overbaking or using too much flour. Be sure to spoon and level your flour or use a kitchen scale. Also, remove cookies from the oven while the centers still look soft — they continue baking on the tray.
More Relevant Recipes
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Maple Pecan Cookies
- Total Time: 25–30 minutes
- Yield: 14 cookies 1x
Description
These Maple Pecan Cookies are the perfect fall treat — soft, chewy, and full of warm flavors from pure maple syrup, cinnamon, nutmeg, and buttery chopped pecans. Easy to make in under 30 minutes with no chill time required, they’re ideal for cozy gatherings or a sweet everyday indulgence.
Ingredients
- 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
- Optional Cream Cheese Icing:
- 1 tablespoon cream cheese (room temperature)
- 1 tablespoon unsalted butter (room temperature)
- 1 tablespoon milk
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
- Beat in the egg until well combined, then mix in the pure maple syrup.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined with a few streaks of flour remaining.
- Fold in the chopped pecans.
- Use a large cookie scoop to drop dough balls onto the baking sheet, spacing them 3 inches apart.
- Bake for 10–14 minutes or until the edges are light golden brown. The centers may appear slightly underbaked — that’s perfect!
- Optional: To make cookies rounder, use a circular cutter or sifter to gently scoot the cookies into shape immediately after baking.
- Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack.
- For the icing (optional): Mix cream cheese, butter, powdered sugar, and milk until smooth. Drizzle over cooled cookies or dip them in.
Notes
- Use room temperature ingredients for better mixing and texture.
- Do not overbake — take them out when the edges are tan and centers still look soft.
- Only use pure maple syrup, not pancake syrup, for best flavor and consistency.
- Optional: Toast pecans before adding for extra depth of flavor.
- Store cookies in an airtight container with a slice of bread to maintain softness.
- Dough can be frozen and baked from frozen — just add 1–2 minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 10–14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 345
- Sugar: 27g
- Sodium: 219mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 34mg
