These Maple Pecan Cookies are the perfect treat for fall, packed with all the cozy flavors of the season! With maple syrup, chopped pecans, cinnamon, and nutmeg in every bite, these cookies offer a delightful blend of tastes. Instead of using maple extract, this recipe relies on pure maple syrup, which enhances the flavor and gives the cookies a chewy, melt-in-your-mouth texture. While they aren’t as chocolatey as my Pecan Brownie Pie, they are definitely simpler
INGREDIENTS
Cookie Dough:
- 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
INSTRUCTIONS
Cookies:
- Preheat your oven to 350°F (175°C). 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, use a stand mixer paddle or hand mixer to cream the butter and brown sugar together for 1-2 minutes. Add the egg and maple syrup, mixing until combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until the flour is mostly absorbed. Scrape down the sides of the bowl as needed to ensure everything is well mixed. Fold in the chopped pecans.
- Use a large cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 3 inches apart. Bake for 10-14 minutes, or until the edges begin to turn light brown. The centers will still look slightly gooey—that’s okay! They’ll firm up as they cool on the baking sheet.
- For perfectly round cookies, place a large circular object (like a sifter or biscuit cutter) around each cookie right out of the oven and gently move them to smooth the edges.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack.
Cream Cheese Icing (optional):
- In a small bowl, beat the softened cream cheese and butter together until smooth. Mix in the powdered sugar and milk until fully combined.
- Drizzle the icing over the cooled cookies or dip them in the icing for an extra sweet touch!
