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Chewy Maple Pecan Pumpkin Cookies


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  • Total Time: 40 minutes
  • Yield: 18 cookies 1x

Description

Chewy Maple Pecan Pumpkin Cookies deliver soft, tender centers and crisp edges, infused with warm fall spices. Maple syrup and pumpkin puree add moisture and deep flavor, while chopped pecans provide a delightful crunch. Finished with a spiced maple glaze and extra pecans, these cookies are perfect for autumn gatherings or cozy afternoons with coffee or tea.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (divided)
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 large egg
  • 3 tablespoons maple syrup
  • 2/3 cup pumpkin puree, blotted
  • 1 cup powdered sugar
  • 1/4 cup maple syrup (for icing)
  • 1/2 teaspoon ground cloves (for icing)
  • 1/2 teaspoon ground cinnamon (for icing)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Whisk together flour, baking powder, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, and salt.
  3. Chop pecans and divide in half.
  4. In a large bowl, cream unsalted butter with granulated sugar and dark brown sugar for 3-5 minutes until fluffy.
  5. Blot pumpkin puree with paper towels to remove excess moisture.
  6. Add egg, 3 tablespoons maple syrup, and blotted pumpkin puree to the butter mixture and mix well.
  7. Gradually add dry ingredients, mixing until just combined.
  8. Fold in half of the chopped pecans.
  9. Scoop 2-tablespoon portions of dough onto a baking sheet.
  10. Bake for 13-15 minutes until edges are set.
  11. Cool cookies on a wire rack.
  12. To make icing, whisk together powdered sugar, 1/4 cup maple syrup, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground cinnamon.
  13. Drizzle icing over cooled cookies.
  14. Sprinkle remaining chopped pecans on top of iced cookies.

Notes

Substitute walnuts for pecans if needed, or use gluten-free flour for dietary restrictions. Dough can be made in advance and chilled for up to 2 days; bake as directed when ready. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. If cookies are too soft, blot pumpkin puree thoroughly or bake for one additional minute. If icing is too thin, add more powdered sugar.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 145
  • Sugar: 13g
  • Sodium: 40mg
  • Fat: 6g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg