As November rolls in, it’s time to welcome warm, comforting flavors to our kitchens. My maple pecan cookies bring a perfect taste of fall to your baking routine. These buttery cookies are packed with toasted pecans and topped with an easy maple icing. Designed for small-batch bakers, this easy recipe is perfect for cozy evenings, seasonal gatherings, or just a quiet moment with a cup of tea. Whether you’re a beginner or an experienced baker, these maple pecan cookies are a deliciously simple way to celebrate the flavors of the season.
With their irresistible combination of nutty crunch and maple sweetness, these cookies are sure to be a fall favorite. Plus, they’re ready in just a few simple steps, making it easy to whip up a fresh, warm batch anytime the craving strikes. Try them today and bring a little seasonal magic to your November.
Why you’ll love this maple pecan cookie recipe
- Satisfy your fall craving without committing to a large batch of cookies.
- Easy to follow recipe and comes together quickly.
- Foolproof recipe for beginners.
- Perfect blend of fall-inspired sweetness and nuttiness.
- Ready to eat in under an hour.
- Perfect for a cozy afternoon baking session with a cup of tea.
- The easy maple icing takes them to the next level.
Ingredients needed for cookie
Ingredients needed for maple icing
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Preheat oven to 350° F. Arrange pecans evenly on baking sheet. Bake for 6-8 minutes or until they smell fragrant. Set aside to cool completely.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a glass measuring cup. Add a touch of water so it reads 1/2 cup of liquid. Set aside to cool for 10 minutes.
- Add dark brown sugar and granulated sugar to a medium bowl. Add cooled brown butter and mix until combined. Add vanilla extract, maple extract, egg, and egg yolk. Mix until combined.
- Add salt, baking soda, and all-purpose flour and mix until just combined.
- Finely chop the toasted pecans and then stir toasted pecans into the cookie dough. Be careful not to overmix. Line a baking sheet with parchment paper. Scoop out 12 cookies. Place in refrigerator for 30 minutes.
- Line a baking sheet with parchment paper. Preheat oven to 350° F. Bake for 12-13 minutes. Set aside to cool completely.
- Add melted butter and maple syrup to a medium bowl. Add powdered sugar and mix together until fully combined and smooth.
- Dip each cookie, top side down, into the maple icing. Allow icing to drizzle off back into the bowl. Set aside and repeat with remaining cookies.
- Top the icing with a sprinkling of toasted pecans. Icing will harden but to speed up the process store in the refrigerator.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Where can I buy maple extract?
I found mine at a local grocery store, but you can easily find them online too.
What cookie scoop do you use?
My favorite is a 3 tablespoon cookie scoop. I like this one here.
Why do I need to toast the pecans first?
Toasting pecans before adding them to cookies enhances both their flavor and texture, taking your cookies to the next level. It brings out the natural oils in pecans, intensifying their nutty, slightly caramelized flavor. Untoasted pecans can sometimes turn soft in baked goods, but toasting helps maintain their texture, even after baking.
Can I use walnuts instead?
Of course. If they are your thing, go for it, but just remember to toast them too.
Do I have to top the cookies with maple icing?
Not at all. But in my opinion, the maple icing takes these fall-inspired cookies to the next level. Since you’re using real maple syrup in the icing, keep in mind, a little icing goes a long ways when topping them!
Tips for the best maple pecan cookies
- Don’t forget to toast the pecans first. Toasting them will bring out their nutty flavor and gives them a satisfying crunch.
- Don’t overmix the dough. When combining the wet and dry ingredients, mix just until everything is incorporated.
- Be sure to brown your butter because it will elevate the cookie to a whole different level.
- Wait until the cookies have completely cooled before icing them. If you dip the cookies while they are still warm, the icing will melt off.
- Add a sprinkling of chopped toasted pecans on top of the cookies as soon they’re dipped in the icing. It’ll make them look extra fancy.
Looking for more fall recipes?
- Soft Pumpkin Cookies
- Bourbon Pecan Chocolate Chip Cookies
- Brown Butter Snickerdoodles
- Almond Cookies
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container on the counter for up to 5 days.
To freeze the cookie dough, place the cookie dough on a plate and set in the refrigerator for 30 minutes to firm up. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Thaw a day in advance before baking. If you are baking immediately from pulling from the freezer, add an extra 2-3 minutes to the bake time. Allow cookie to cool completely before icing them.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Maple Pecan Cookies
Ingredients
For the cookie
- 1/2 cup unsalted butter (browned)
- 2/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon maple extract
- 3/4 cup pecans (toasted, chopped)
For the maple icing
- 2 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 1/3 cup powdered sugar
Instructions
For the cookie
- Preheat oven to 350° F. Arrange pecans evenly on baking sheet. Bake for 6-8 minutes or until they smell fragrant. Set aside to cool completely.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a glass measuring cup. Add a touch of water so it reads 1/2 cup of liquid. Set aside to cool for 10 minutes.
- Add dark brown sugar and granulated sugar to a medium bowl. Add cooled brown butter and mix until combined. Add vanilla extract, maple extract, egg, and egg yolk. Mix until combined.
- Add salt, baking soda, and all-purpose flour and mix until just combined.
- Finely chop the toasted pecans and then stir toasted pecans into the cookie dough. Be careful not to overmix. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Place in refrigerator for 30 minutes.
- Line a baking sheet with parchment paper. Preheat oven to 350° F. Bake for 12-13 minutes. Set aside to cool completely.
For the maple icing
- Add melted butter and maple syrup to a medium bowl. Add powdered sugar and mix together until fully combined and smooth.
- Dip each cookie, top side down, into the maple icing. Allow icing to drizzle off back into the bowl. Set aside and repeat with remaining cookies.
- Top the icing with a sprinkling of toasted pecans. Icing will harden but to speed up the process store in the refrigerator.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Hello! It looks like the recipe card for the maple pecan cookies got switched with a spiced molasses cookie. 😭 I thought it was a fluke, but all of my devices are displaying the same thing.
Just thought I’d bring this to your attention. Looking forward to trying the recipe regardless! 🥰
Hi Nicole! Thank you for telling me. This has been fixed!
I made these for my family and they were a huge hit! They have already asked me to make them again. I also made a second but gluten free batch by only substituting the flour (I used one of the one-to-one flour mixes) and they turned out great.
Thanks so much for sharing, Megan! Glad your family enjoyed them! If your family likes almond flavored desserts, my almond cookies always are a big hit with family 😊