Maple Pecan Cookies

Why You’ll Love This Recipe

I love how these cookies bring together the perfect mix of fall flavors—maple syrup, cinnamon, nutmeg, and toasted pecans. The dough comes together quickly with basic pantry staples, and the cookies bake in just about 10 minutes. I can also easily customize them with or without the cream cheese icing. Best of all, they stay soft for days, making them ideal for make-ahead treats or holiday cookie boxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the 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

Optional Cream Cheese Icing:

• 1 tablespoon cream cheese, room temperature

• 1 tablespoon unsalted butter, room temperature

• 1 tablespoon milk

• ½ cup powdered sugar

Directions

1. I preheat my oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, I whisk together flour, baking soda, salt, cinnamon, and nutmeg, then set it aside.

3. In a large bowl, I cream the butter and brown sugar for 1–2 minutes until light and fluffy. Then I add the egg, followed by the maple syrup, mixing until smooth.

4. I slowly add the dry ingredients to the wet mixture, mixing just until combined. I scrape down the bowl and fold in the chopped pecans.

5. Using a large cookie scoop, I drop dough balls onto the prepared baking sheet, spacing them about 3 inches apart.

6. I bake for 10–14 minutes, until the edges turn lightly golden. The centers stay a bit soft—that’s exactly how I like them.

7. For perfectly round cookies, I gently scoot a round cutter around each one while they’re still hot.

8. I let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a cooling rack.

To Make the Optional Icing:

1. I cream together the softened cream cheese and butter until smooth.

2. I mix in the powdered sugar and milk until the icing is silky and smooth.

3. Once the cookies are cool, I either drizzle the icing on top or dunk them straight in.

Servings and timing

This recipe makes about 14 large cookies. The prep time is around 15 minutes, and the bake time is about 10–14 minutes, so I have fresh cookies ready in just 25 minutes.

Variations

• I sometimes use toasted pecans for a deeper, nuttier flavor.

• For smaller cookies, I use a 2-tablespoon scoop, which gives me more cookies per batch.

• Swapping maple syrup with honey gives a different sweetness, but still delicious.

• I occasionally mix in white chocolate chips for extra indulgence.

• If I want a less sweet version, I skip the icing entirely—it’s still just as flavorful.

Storage/Reheating

I store these cookies in an airtight container at room temperature with a slice of bread to keep them soft. They stay fresh for up to a week. If they firm up too much, I warm them in the microwave for 8–10 seconds, and they’re just as soft and delicious as when freshly baked.

FAQs

How do I make sure my cookies stay soft?

I make sure not to overbake them—the centers should still look a little underdone when I take them out. They’ll finish cooking on the baking sheet as they cool.

Can I freeze the cookie dough?

Yes, I scoop the dough onto a tray, freeze it until firm, then transfer the balls to a freezer bag. When I want fresh cookies, I bake them straight from frozen, just adding an extra minute or two to the bake time.

What kind of maple syrup works best?

I always use pure maple syrup—not pancake syrup—for the richest flavor. Grade A dark or amber maple syrup gives the best result.

Can I make them gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking blend. I make sure it contains xanthan gum for the best texture.

Is the cream cheese icing necessary?

Not at all! I often skip it when I want something a bit less sweet. The cookies are flavorful enough on their own.

Conclusion

These Maple Pecan Cookies have become one of my favorite fall desserts. The rich maple flavor, warm spices, and crunchy pecans create the perfect cozy bite. Whether I top them with icing or leave them plain, they’re always a hit. They’re quick, easy, and full of comfort—exactly what I want from a homemade cookie.