Maple Pecan Cookies

All the cozy flavors of fall come alive in these Maple Pecan Cookies! They’re packed with real maple syrup, crunchy chopped pecans, warm cinnamon, and a hint of nutmeg in every bite. This recipe skips the maple extract and relies on pure maple syrup to give you that authentic, rich maple taste. The syrup not only brings incredible flavor but also makes these cookies wonderfully chewy and soft. These cookies are a bit simpler and less chocolatey than my Pecan Brownie Pie, making them a perfect everyday autumn treat!

These Maple Pecan Cookies are the ultimate fall snack, full of maple syrup, crunchy pecans, cinnamon, and nutmeg in every single bite!

4.90 from 48 votes

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

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

Kayla’s Top Tip For the best results, weigh your dry ingredients in grams (g) using a food scale!

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. Line a baking sheet with parchment paper to make clean-up easier (optional but helpful!).
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside this dry mix while you prepare the rest.
• In a large bowl, cream the butter and brown sugar together using your stand mixer paddle or hand mixer for 1-2 minutes until it’s light and fluffy. Add the egg, mixing well, then pour in the maple syrup and combine.
• Gradually add the dry ingredients to your wet mixture. Mix just until most of the flour streaks disappear. Use a spatula to scrape down the sides and get everything evenly mixed. Stir in the chopped pecans last.
• Using a large cookie scoop, drop dough balls onto the lined baking sheet, spacing them about 3 inches apart. Bake for 10–14 minutes until the edges turn light golden. The centers may look slightly gooey — that’s perfect! They’ll keep baking a bit on the sheet after you take them out and stay soft and chewy.
• To get perfectly round cookies, place a big round tool (like a sifter or biscuit cutter) over each warm cookie and gently nudge the edges back into place while they’re still hot.
• Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a cooling rack to finish cooling.

Cream Cheese Icing (optional)

• Cream together the softened cream cheese and butter until smooth. Then add powdered sugar and milk, mixing well until silky.
• Drizzle this delicious icing over completely cooled cookies or even dip the cookies right in for extra indulgence!

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Notes

Store your cookies in an airtight container at room temperature for up to one week. Placing a slice of bread in the container can help maintain their softness.

If you prefer smaller cookies, use a smaller scoop (about 2 tablespoons per cookie), which will give you more cookies to enjoy.

The nutrition info below is an estimate, so calories might vary a bit.

Calories: 345kcal Carbohydrates: 46g Protein: 4g Fat: 17g Saturated Fat: 6g Polyunsaturated Fat: 3g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 34mg Sodium: 219mg Potassium: 129mg Fiber: 2g Sugar: 27g Vitamin A: 270IU Vitamin C: 1mg Calcium: 45mg Iron: 2mg

The nutritional info is an estimate per serving. Exact amounts aren’t guaranteed.

If you’re craving fall flavors, these Maple Pecan Cookies won’t disappoint. They’re loaded with genuine maple syrup, crunchy toasted pecans, and comforting spices like cinnamon and nutmeg. Every bite is chewy and nutty with that unmistakable taste of autumn. This recipe uses pure maple syrup — no extracts — for a deep, authentic flavor and a soft, chewy texture you’ll love.

It’s a quick and friendly recipe to make, too: about 15 minutes to prep and 10 minutes in the oven, giving you roughly 14 big, delicious cookies. You don’t need to chill the dough long, and there’s an optional cream cheese icing that adds a tangy-sweet touch if you want to dress them up for a special occasion.

Keep reading for the full list of ingredients, easy step-by-step directions with photos, plus lots of pro tips on texture, smart ingredient swaps, and how to store or make the cookies ahead of time. These cookies are perfect for a weeknight treat, a cookie exchange, or holiday dessert trays!

Why You’ll Love Them

What really sets these Maple Pecan Cookies apart is their honest, straightforward fall flavor. Pure maple syrup gives them a rich, deep maple note; if you’re craving even more maple, try Maple Brown Sugar Cookies for a soft, caramel-forward take, while warm spices like cinnamon and nutmeg highlight that cozy autumn vibe. The pecans add a nice crunch and nutty richness, balancing the sweet, chewy dough. Pecan lovers might also enjoy Best Ever Pecan Pie Bars for that same nutty crunch in gooey-bar form. And if you go for the cream cheese icing, that tangy sweetness takes these cookies to the next level.

All the ingredients are pantry staples you likely have on hand, and the dough comes together quickly without long chilling times. These treats are simple but impressive — perfect for busy nights or holiday baking on a budget.

What You’ll Need

• 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
• 1 tablespoon cream cheese, room temperature
• 1 tablespoon unsalted butter, room temperature
• 1 tablespoon milk
• ½ cup (60 g) powdered sugar

Step-by-Step Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Bring butter, egg, and maple syrup to room temperature (remove syrup ~30 minutes before if chilled).
3. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl and set aside.
4. Cream unsalted butter and dark brown sugar in a large bowl with a mixer for 1–2 minutes until light and fluffy, scraping sides as needed.
5. Add the egg and mix until combined, then pour in the maple syrup and blend.
6. Gradually add the dry ingredients to the wet mixture and mix just until most flour streaks disappear; scrape the bowl with a spatula to fully incorporate.
7. If pecans are in large chunks, give them a quick crush, then stir in the chopped pecans.
8. Use a large cookie scoop to drop dough balls onto the lined baking sheet, spacing them about 3 inches apart.

9. Bake for 10–14 minutes at 350°F until the edges are light golden (centers may look slightly gooey).

   

10. Remove from oven and, while cookies are still warm, press a round tool (sifter or biscuit cutter) over each cookie and gently nudge the edges to make them round (optional).
11. Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a cooling rack to finish cooling.
12. For the optional cream cheese icing: cream together softened cream cheese and butter until smooth, then add powdered sugar and milk and mix until silky.
13. Drizzle or dip completely cooled cookies in the cream cheese icing (optional).

Expert Tips for Success

Use room temperature ingredients — everything combines better when your butter, egg, and even maple syrup are at room temperature. If your maple syrup is chilled, take it out about half an hour before baking so everything blends smoothly.

Don’t overbake — remove cookies from the oven when their edges start turning golden tan. The centers might still look a little soft—aim for soft centers, not dry middles—and that’s the key to their chewy, soft texture. They’ll firm up on the baking sheet.

Choose pure maple syrup — check your label and pick syrup that’s just maple, no added sugars or flavors. Pancake syrups can mess with cookie texture and taste.

Ways to Customize

• Nut swaps: Try walnuts or toasted almonds in place of pecans for a different crunchy nut flavor.
• Chocolate lovers: Add 1 cup of dark or semi-sweet chocolate chips for a delicious twist of maple-chocolate goodness. Prefer a full-on chocolate cookie? Try these Andes Mint Cookies.
• Fruity touch: Mix in ½ cup dried cranberries and 1 teaspoon orange zest to brighten the cookies with a fresh citrus note.
• Browned butter upgrade: Brown your butter first for a nutty, toasty depth. Let it cool slightly before creaming with sugar.
• Spice it up: Increase cinnamon to 1½ teaspoons or add ¼ teaspoon ground ginger for extra cozy warmth. For another cozy, spice-forward cookie, check out my Pumpkin Chocolate Chip Cookies.
• Smaller cookies: Use a smaller scoop (~2 tablespoons) for bite-size treats, baking a little less time to keep them soft.
• Gluten-free: Swap out flour with your favorite 1:1 gluten-free blend (check blend instructions). Results can vary, so give it a test run!

How to Store and Freeze

Room temperature: Store your fully cooled cookies in an airtight container on the counter for up to a week. Slip in a slice of bread to keep them soft and fresh.

Refrigeration: Iced cookies do best stored in the fridge in a single layer or with parchment paper layers, lasting about 5 days. Cookies with cream cheese in the dough or filling—like our Blueberry Cheesecake Cookies—should also be refrigerated. Plain cookies keep for up to 10 days refrigerated — just let them warm up a bit before serving so they’re soft and chewy again.

Freezing: Freeze baked cookies in a sealed container or freezer bag for up to 3 months. Place parchment paper between layers to prevent sticking. Thaw at room temp for 30-60 minutes, then warm them in a 300°F oven for 5–8 minutes or zap briefly in the microwave (8–12 seconds) to refresh.

Make-ahead & dough freezing: If you want to get ahead, you can refrigerate cookie dough for up to 24 hours before baking. For longer storage, scoop dough onto a tray and freeze until firm, then transfer to a freezer bag – good for up to 3 months. You can bake straight from frozen; just add 2–4 minutes to bake time and space the dough balls on the tray as usual.

Cream cheese icing: Store any leftover icing in an airtight container in the fridge for up to 5 days (the same fridge-first rule applies to toppings like those on our Pumpkin Bars with Cream Cheese Frosting). Bring it back to room temperature and stir before using again.

Frequently Asked Questions

Do I need to chill the dough?

You don’t have to, but chilling for up to a day can improve flavor and help control spreading.

Can I use walnuts instead of pecans?

Absolutely! Walnuts work great if that’s what you have or prefer. If you want another pecan-forward dessert, try these pecan pie brownies.

Are these gluten free?

Not as written, but I’d love to hear how they turn out if you try a gluten-free flour blend!

How should I store leftovers?

Keep them in an airtight container at room temperature for up to one week to keep them tasting fresh.