Embrace the warmth of fall with Maple Pecan Cookies, a delightful blend of rich maple sweetness and toasty pecan crunch. These Cozy Autumn Treat cookies are quick to whip up in under 35 minutes, offering an elegant yet simple treat for crisp days. Bake these Maple Pecan Cookies and fill your kitchen with the cozy, inviting flavors of the season!
Ingredients for Maple Pecan Cookies
Here’s what you’ll need for Maple Pecan Cookies (makes 18 cookies, serves 6–9):
For the Cookie Dough:
- 2 ½ cups (300g) all-purpose flour
- 1 tsp (5g) baking soda
- ¾ tsp (4g) salt
- 1 tsp (2g) ground cinnamon
- ½ tsp (1g) ground nutmeg
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) packed dark brown sugar (light brown sugar may be used)
- 1 large egg (50g), room temperature
- ½ cup (120ml) pure maple syrup
- 1 ½ cups (180g) chopped pecans
For the Cream Cheese Icing:
- 1 tbsp (14g) cream cheese, softened
- 1 tbsp (14g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 tbsp (15ml) milk
Equipment
- Medium mixing bowl
- Large mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
- Small bowl
Ingredient Tips
- Pecans: Use fresh, chopped pecans (pea-sized, ~¼-inch pieces) for Maple Pecan Cookies; toast lightly for extra flavor.
- Maple Syrup: Pure maple syrup is key; honey or corn syrup can sub with less flavor.
- Butter: Softened (yields when pressed) for creaming; avoid cold or melted.
- Brown Sugar: Dark for depth, light works too; add 2 tbsp molasses with white sugar as an alternative.
- Flour: All-purpose is ideal; use ¼ cup less whole wheat for a nuttier texture.
Directions for Maple Pecan Cookies
Let’s create these delicious Maple Pecan Cookies!
Prepare Baking Equipment and Oven
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
In a medium bowl, I whisk 2 ½ cups flour, 1 tsp baking soda, ¾ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg until combined, then set aside.
Cream Butter and Sugar, Then Add Wet Ingredients
In a large bowl, I cream ½ cup softened butter and 1 cup brown sugar with a mixer for 1–2 minutes until smooth. I add 1 egg and ½ cup maple syrup, blending well for a chewy texture.
Combine Wet and Dry Ingredients, Then Add Pecans
I slowly mix the dry ingredients into the wet mixture until no flour streaks remain, then gently fold in 1 ½ cups chopped pecans for even distribution.
Portion and Bake
Using a cookie scoop, I place dough balls 3 inches apart on the sheet and bake for 10–14 minutes until edges are golden but centers are gooey. I shape them into circles with a sifter while warm and rest for 5–10 minutes on the sheet.
Cool Cookies
I transfer the cookies to a wire rack to cool completely before icing, ensuring they hold their shape.
Make Cream Cheese Icing
In a small bowl, I cream 1 tbsp cream cheese and 1 tbsp butter until smooth, then mix in ½ cup powdered sugar and 1 tbsp milk for a glossy icing. I add a pinch of cinnamon for extra flavor.
Ice the Cookies
I drizzle the icing over cooled cookies or dip their tops, letting it set before serving with coffee.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 10–14 minutes
- Total Time: 25–34 minutes
- Servings: 6–9 (2–3 cookies per serving)
- Calories: ~240–260 kcal per serving (2 cookies)
- Macros per Serving: 35g carbs, 3g protein, 12g fat, 1g fiber
- Nutrition Highlights: Rich in natural sweetness from maple, with healthy fats from pecans.
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Maple Pecan Cookies
Try these twists for a fun Cozy Autumn Treat:
- Nut Swap: Use walnuts or almonds instead of pecans in Maple Pecan Cookies, inspired by Pumpkin Muffins with Streusel Topping.
- Spice Boost: Add ½ tsp allspice if skipping nutmeg, per Pumpkin Cinnamon Rolls.
- Choco Twist: Mix in ¼ cup chocolate chips, per Layla Cooks’ White Chocolate Caramel Drizzle Cookies.
- Frosting-Free: Dust with powdered sugar or skip icing for simplicity, per Cinnamon Cream Cheese Cookies.
- Whole Wheat Option: Use 2 ¼ cups whole wheat flour for a heartier texture.
Storage
I store Maple Pecan Cookies in an airtight container at room temperature for up to 1 week, adding a slice of bread to keep them soft. For freezing, I layer unfrosted cookies with parchment in a freezer-safe bag for 3 months, adding icing later. Dough freezes well—scoop, freeze on a sheet, then bag, baking from frozen with an extra 1–2 minutes. Pro tip: Cool completely before storing to avoid messy icing!
Serving Tips
- Presentation: Stack on a platter with a sprinkle of pecans for charm.
- Pairings: Serve with coffee, tea, Coconut Cooler for a warm vibe.
- Toppings: Add a maple drizzle for extra sweetness.
- Portion Size: 2–3 cookies per serving; great for snacks or dessert.
- Occasions: Perfect for potlucks, holidays, or cozy Cozy Autumn Treat moments with Maple Pecan Cookies.
FAQs About Maple Pecan Cookies
Here are answers to common questions about making Maple Pecan Cookies:
Can I use different nuts?
Yes, walnuts or almonds work; chop to pea-sized pieces for even texture.
What if I don’t have maple syrup?
Honey or corn syrup can sub, but add maple extract for flavor, per the recipe.
How do I avoid flat cookies?
Use room-temperature butter and avoid overmixing the dough.
Can I skip the icing?
Yes, dust with powdered sugar or serve plain—still delicious!
Will kids love this Cozy Autumn Treat?
My 8-year-old can’t get enough! Add sprinkles for fun.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Maple Pecan Cookies are the ultimate Cozy Autumn Treat, offering rich maple flavor and pecan crunch with a creamy icing finish. They’re quick, versatile, and perfect for any occasion. Try Maple Pecan Cookies and share your favorite tweaks in the comments—I’m always eager for new ideas!
Maple Pecan Cookies
Ingredients
For the Cookie Dough:
- 2 ½ cups 300g all-purpose flour
- 1 tsp 5g baking soda
- ¾ tsp 4g salt
- 1 tsp 2g ground cinnamon
- ½ tsp 1g ground nutmeg
- ½ cup 113g unsalted butter, softened
- 1 cup 200g packed dark brown sugar (light brown sugar may be used)
- 1 large egg 50g, room temperature
- ½ cup 120ml pure maple syrup
- 1 ½ cups 180g chopped pecans
For the Cream Cheese Icing:
- 1 tbsp 14g cream cheese, softened
- 1 tbsp 14g unsalted butter, softened
- ½ cup 60g powdered sugar
- 1 tbsp 15ml milk
Instructions
Prepare Baking Equipment and Oven
- I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 ½ cups flour, 1 tsp baking soda, ¾ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg until combined, then set aside.
Cream Butter and Sugar, Then Add Wet Ingredients
- In a large bowl, I cream ½ cup softened butter and 1 cup brown sugar with a mixer for 1–2 minutes until smooth. I add 1 egg and ½ cup maple syrup, blending well for a chewy texture.
Combine Wet and Dry Ingredients, Then Add Pecans
- I slowly mix the dry ingredients into the wet mixture until no flour streaks remain, then gently fold in 1 ½ cups chopped pecans for even distribution.
Portion and Bake
- Using a cookie scoop, I place dough balls 3 inches apart on the sheet and bake for 10–14 minutes until edges are golden but centers are gooey. I shape them into circles with a sifter while warm and rest for 5–10 minutes on the sheet.
Cool Cookies
- I transfer the cookies to a wire rack to cool completely before icing, ensuring they hold their shape.
Make Cream Cheese Icing
- In a small bowl, I cream 1 tbsp cream cheese and 1 tbsp butter until smooth, then mix in ½ cup powdered sugar and 1 tbsp milk for a glossy icing. I add a pinch of cinnamon for extra flavor.
Ice the Cookies
- I drizzle the icing over cooled cookies or dip their tops, letting it set before serving with coffee.
Notes
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