Maple Pecan Cookies

Golden edges, a chewy center, and that warm maple sweetness hugging crunchy pecans—it’s pure cookie bliss.

I’ll be honest, the first time I baked these maple pecan cookies, my kitchen smelled like a cozy fall afternoon bottled up into one moment. The mix of buttery dough, maple syrup, and toasted pecans had me hovering by the oven door like a kid waiting for a treat. And when I finally bit into one? That chewy-meets-crunchy texture with the rich, nutty-sweet flavor instantly became a favorite.

What I love most about this maple cookies recipe is how it balances comfort and indulgence. The maple syrup and brown sugar bring that deep caramel-like sweetness, while the pecans add a toasty crunch that makes each bite interesting. It feels like a hug in cookie form, but it’s also versatile enough to serve at gatherings or enjoy as an afternoon pick-me-up with coffee or tea.

These aren’t just for fall treats either—though they do shine alongside cozy sweaters and pumpkin spice candles. You can dress them up with a drizzle of maple glaze for special occasions, or keep them simple as everyday pecan cookies. Either way, they fit right into the category of maple dessert recipes that never go out of style. I sometimes swap pecans for walnuts or add a sprinkle of cinnamon, but the classic maple pecan combo is still unbeatable.

Why You’ll Love It

• That maple-brown sugar magic. The dough itself is infused with maple syrup and brown sugar, giving the cookies a rich, caramel-like depth you won’t find in your average sugar cookie.
• Crunchy meets chewy. The edges bake up crisp while the center stays soft and chewy, and the crunchy pecan pieces scattered throughout add the perfect texture contrast.
• They taste like fall in every bite. These pecan cookies carry that cozy, nutty-sweet flavor that instantly reminds you of crisp air, cozy blankets, and seasonal fall treats.
• Dress them up or keep them simple. A drizzle of maple glaze turns them into bakery-worthy maple dessert recipes, but honestly, they’re just as dreamy straight from the cooling rack.
• Crowd-pleasing and versatile. From potlucks to holiday cookie swaps, this maple cookies recipe is one of those treats that always disappears first from the plate.

Ingredient List

For the Cookies:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ¼ cup pure maple syrup
• 1 large egg
• 2 tsp vanilla extract
• 1 cup chopped pecans (plus extra for topping, if you like)

Optional Maple Glaze:

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tsp milk (as needed for consistency)

Ingredient Notes

• Pure maple syrup – Don’t skimp here! Real maple syrup (not pancake syrup) is what gives these cookies that deep, authentic maple flavor. I always grab Grade A dark amber—it’s bold and cozy.
• Brown sugar – I go for light brown sugar to keep the flavor warm and caramel-like without being overpowering. It also helps keep the cookies soft and chewy.
• Pecans – Toast them lightly before adding if you can—it brings out a nuttier, richer taste and makes the crunchy pecan bits stand out even more.
• Butter – Room temperature butter is key for that perfect creamed base. I stick with unsalted so I can control the saltiness myself.
• Cinnamon – Just a touch, but it warms up the flavor beautifully and ties everything together for that perfect fall treats vibe.

Kitchen Equipment Needed

• Mixing bowls – You’ll need a couple for dry and wet ingredients. I love using my nesting glass bowls so everything is within reach.
• Electric mixer (hand or stand) – For creaming the butter, sugar, and maple syrup until fluffy. My stand mixer saves me every time, but a hand mixer works perfectly too.
• Baking sheets – Lined with parchment paper for easy cleanup and evenly baked cookies. I swear by my rimmed sheet pans—they never warp.
• Cookie scoop – Helps portion the dough evenly so all your cookies bake the same size (and no one argues over who got the biggest one!).
• Cooling rack – To let the cookies set properly and keep that chewy center from getting soggy.
• Spatula – For scraping down the bowl so every bit of that maple-brown sugar goodness makes it into the dough.

Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Line 2 baking sheets with parchment paper.
• Make sure your butter is soft to the touch (it should dent easily but not look oily).

Pro tip: Start with room-temperature ingredients so the dough creams smoothly and bakes evenly.

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2. Optional: Toast the Pecans

• Spread 1 cup chopped pecans on a baking sheet.
• Toast in the preheated oven for 6–8 minutes, until fragrant.
• Let cool completely before adding to the dough.

Pro tip: Cool toasted nuts fully—adding warm nuts can melt the butter in your dough and cause excess spread.

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3. Whisk the Dry Ingredients

• In a medium bowl, whisk together:
  2 ¼ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon.
• Set aside.

Pro tip: Whisking evenly distributes leaveners so every cookie rises the same.

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4. Cream the Butter, Brown Sugar & Maple

• In a large bowl, add ¾ cup softened unsalted butter and 1 cup packed light brown sugar.
• Beat with a hand or stand mixer on medium until light and fluffy, 2–3 minutes.
• Pour in ¼ cup pure maple syrup and beat again for 30–45 seconds to combine.

Pro tip: Don’t rush the creaming step—incorporating air here gives you thick, chewy centers.

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5. Add the Egg & Vanilla

• Beat in 1 large egg on low, just until incorporated.
• Mix in 2 tsp vanilla extract.
• Scrape down the bowl with a spatula.

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6. Add Dry to Wet (But Don’t Overmix)

• With the mixer on low, add the dry ingredients in two additions.
• Stop mixing as soon as you see the flour disappear and no dry streaks remain.

Pro tip: Overmixing after the flour goes in = tough cookies. Keep it gentle.

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7. Fold in the Pecans

• Use a spatula to fold in 1 cup chopped (cooled) pecans.
• If you love extra crunch, reserve a handful to press on top later.

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8. Chill the Dough (Quick but Mighty)

• Cover the bowl and chill for 20–30 minutes (up to 24 hours).
• If chilling longer than 1 hour, let the dough sit at room temp 10–15 minutes before scooping.

Pro tip: A short chill tightens the dough so cookies bake thicker with chewier centers.

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9. Scoop & Pan

• Use a 1½–2 Tbsp cookie scoop to portion dough onto lined sheets, spacing 2 inches apart.
• If desired, press a few extra pecan bits on top for bakery looks.

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10. Bake

• Bake one sheet at a time on the center rack for 10–12 minutes.
• Look for set edges, lightly golden tops, and soft centers (they’ll continue to set as they cool).
• Optional: Rotate the pan at the 7-minute mark for even browning.

Pro tip: Pull them when the centers still look a touch soft—that’s your ticket to chewy, maple-brown sugar magic.

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11. Cool

• Let cookies cool on the sheet for 5 minutes.
• Transfer to a wire rack to cool completely (or until warm, if glazing).

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12. Optional Maple Glaze

• In a small bowl, whisk 1 cup powdered sugar with 2 Tbsp pure maple syrup.
• Add 1–2 tsp milk until the glaze is thick but pourable.
• Drizzle over cooled (or just-warm) cookies; let set 10–15 minutes.

Pro tip: Whisk continuously to prevent lumps; if it gets too thick, add milk a ½ teaspoon at a time.

Tips and Tricks for Success

• Chill the dough, even briefly. Just 20–30 minutes makes a huge difference in texture—your cookies will hold their shape and stay chewy inside.
• Don’t overbake. Pull them when the centers still look a little soft. They’ll finish setting on the baking sheet, giving you perfect chewy pecan cookies.
• Toast the pecans. It’s an extra step, but it intensifies the nutty flavor and adds a satisfying crunch.
• Use real maple syrup. Pancake syrup won’t cut it—pure maple syrup is what makes this recipe shine.
• Scoop evenly. A cookie scoop keeps all your cookies the same size, so they bake at the same rate.
• Glaze only after cooling. If the cookies are too warm, the glaze will slide right off instead of setting nicely.

Ingredient Substitutions and Variations

• Walnuts instead of pecans – Swap in walnuts for a slightly earthier crunch.
• Add white chocolate chips – A creamy, sweet twist that pairs beautifully with maple.
• Gluten-free option – Use a 1:1 gluten-free baking flour blend for an easy swap.
• Cinnamon maple glaze – Add a pinch of cinnamon to the glaze for extra cozy fall treats flavor.
• Make them nut-free – Skip the pecans and add oats or crushed pretzels for texture instead.
• Brown butter version – Brown the butter before mixing for a deeper, toasty flavor that takes this maple cookies recipe to the next level.

Serving Suggestions

• With a cozy drink. I love pairing these maple pecan cookies with a hot cup of chai or a creamy latte—the spices and maple are a dreamy match.
• Dressed up for gatherings. Arrange them on a platter with a drizzle of maple glaze and extra pecan halves pressed on top—they look bakery-made and impress every time.
• As a fall dessert board. Mix them with pumpkin bars, apple slices, and little bowls of caramel dip for an easy seasonal spread.
• With ice cream. Sandwich a scoop of vanilla or butter pecan ice cream between two cookies—maple dessert recipes don’t get more indulgent than this.
• My personal fave. I like enjoying one (okay, sometimes two) still warm from the oven with a glass of cold milk—it’s my little moment of fall comfort.

Storage and Reheating Instructions

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. Add a slice of bread to the container to keep them soft.
• Freezer (unbaked dough): Scoop dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, just adding 1–2 minutes to the baking time.
• Freezer (baked cookies): Layer cooled cookies between parchment in a freezer-safe container; they keep for 2–3 months.
• Reheating: Warm baked cookies in the microwave for 8–10 seconds or pop them in a 300°F oven for 3–4 minutes for that fresh-from-the-oven feel.
• Glazed cookies: If glazed, store in a single layer or with parchment between layers to prevent sticking.

Frequently Asked Questions

How many cookies does this recipe make?

You’ll get about 2 dozen medium-sized cookies from this batch, depending on how generous your scoops are.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 24 hours before baking. Just let it sit on the counter for 10–15 minutes so it’s easier to scoop.

Do I really need to chill the dough?

A quick chill isn’t absolutely required, but it helps control spreading and keeps the centers soft and chewy—so I definitely recommend it.

Can I use pancake syrup instead of pure maple syrup?

I wouldn’t. Pancake syrup doesn’t have the same depth of flavor and will make the cookies taste overly sweet rather than rich and maple-y. Pure maple syrup makes the recipe shine.

How do I keep the cookies soft after baking?

Store them in an airtight container with a small slice of bread or a tortilla. The cookies will stay chewy and fresh without drying out.

Can I double this recipe?

Absolutely! These cookies are perfect for sharing, and the recipe doubles easily—just make sure you chill the dough in two separate bowls for easier handling.

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Did you try these maple pecan cookies? I’d love to hear how they turned out for you—drop a comment below and share your baking moment! And if you added your own twist, tell me—I’m always excited to try new variations.