If you’re looking for a cozy treat that captures the essence of autumn, you absolutely must try this Maple Pecan Pumpkin Cookies Recipe. These cookies bring together the smooth richness of pumpkin puree, the warm spices of cinnamon and nutmeg, and the delightful crunch of toasted pecans, all perfectly sweetened with a luscious maple glaze. Every bite offers a perfect balance of flavors and textures that feel like a warm hug on a crisp fall day. Whether you’re baking for family, friends, or just yourself, this recipe is sure to become a beloved classic in your cookie rotation.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Maple Pecan Pumpkin Cookies Recipe lies in its simple yet thoughtfully chosen ingredients. Each item brings something special to the mix – from the creamy butter that lends softness to the bright pumpkin that keeps the cookies wonderfully moist, every element plays a crucial role in achieving that perfect balance of taste and texture.
- 1 cup unsalted butter, softened: Provides a rich and creamy base essential for soft cookies.
- ¾ cup brown sugar: Adds warmth and a subtle molasses flavor that deepens the cookie’s sweetness.
- ½ cup granulated sugar: To balance the brown sugar and help create a lightly crisp edge.
- ¾ cup canned pumpkin puree: Keeps the cookies moist with earthy sweetness and a beautiful color.
- 1 large egg: Binds the ingredients together while adding a slight lift.
- 1 tsp vanilla extract: Enhances all the flavors with its sweet, aromatic notes.
- 2 ½ cups all-purpose flour: The sturdy foundation that gives the cookies their structure.
- 1 tsp baking soda: Helps the cookies rise just enough for a tender crumb.
- 1 tsp ground cinnamon: Infuses every bite with warm, comforting spice.
- ½ tsp ground nutmeg: Adds a subtle nutty and sweet aroma, complementing the pumpkin perfectly.
- ¼ tsp ground ginger: Provides a gentle zing that brightens the spice mix.
- ¼ tsp salt: Balances the sweetness and enhances all the flavors.
- 1 cup chopped pecans, toasted: Brings a wonderful crunchy texture and nutty depth.
- 1 cup powdered sugar: The base of the maple glaze that adds a sweet finish.
- 2 tbsp pure maple syrup: Imparts authentic maple flavor that makes these cookies truly special.
- 1–2 tsp milk (adjust for consistency): Helps achieve the perfect drizzle-able glaze.
- Pinch of salt: Enhances the sweetness in the glaze, balancing the flavors.
How to Make Maple Pecan Pumpkin Cookies Recipe
Step 1: Prep the Oven and Baking Sheets
Begin by setting your oven to 350°F (175°C) so it can heat thoroughly while you prepare the dough. Line your baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick, making cleanup a breeze and preserving the cookie’s delicate bottoms.
Step 2: Cream the Sugars and Butter
In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is vital because it incorporates air, which helps your cookies have a wonderful lift and soft texture.
Step 3: Add Pumpkin, Egg, and Vanilla
Beat in the canned pumpkin puree, egg, and vanilla extract to the creamed mixture. This combination not only adds moisture and flavor but also creates a smooth dough that will carry all those fall spices beautifully.
Step 4: Combine the Dry Ingredients
Whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt in a separate bowl. Gradually mix the dry ingredients into the pumpkin mixture to form a dough that’s soft but not too sticky.
Step 5: Fold in the Toasted Pecans
Gently fold the chopped, toasted pecans into your dough. Toasting the pecans brings out their natural oils and intensifies their flavor, making each bite rich and satisfying.
Step 6: Scoop and Arrange Dough on Sheets
Using a spoon or cookie scoop, place about two tablespoons of dough per cookie onto the prepared baking sheets, leaving room for the cookies to spread a bit while baking. Uniform scoops ensure that your cookies bake evenly and come out consistently sized.
Step 7: Bake and Cool
Bake the cookies for 12 to 14 minutes, until the edges are set but the centers remain soft. Once baked, transfer them to a wire rack to cool completely. Cooling is essential before you add the glaze so it doesn’t melt right away.
Step 8: Prepare and Drizzle the Maple Glaze
Mix the powdered sugar, pure maple syrup, milk (start with one teaspoon and add more as needed), and a pinch of salt until smooth. The glaze should be thick but drizzle-able. Drizzle it artistically over the cooled cookies, adding that final sweet touch that makes this Maple Pecan Pumpkin Cookies Recipe truly irresistible.
How to Serve Maple Pecan Pumpkin Cookies Recipe
Garnishes
A simple garnish can elevate your cookies to next-level presentation. Try sprinkling a few extra toasted pecan pieces or a light dusting of cinnamon over the maple glaze while it’s still wet. A small drizzle of extra maple syrup right before serving can also add sparkle and flavor.
Side Dishes
These cookies pair wonderfully with cozy beverages like hot apple cider, chai tea, or a creamy latte. For an indulgent dessert spread, serve alongside vanilla ice cream or a dollop of whipped cream to balance their warm spice and nutty crunch.
Creative Ways to Present
Arrange these cookies in a neat stack tied with a rustic twine bow for a charming gift idea. You can also plate them with a scattering of pecans and tiny pumpkin candies or edible flowers for festive gatherings. These small touches turn every cookie into a celebration of fall flavors.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Maple Pecan Pumpkin Cookies in an airtight container at room temperature. They will stay fresh and soft for about 3 to 4 days, making them perfect for enjoying throughout the week or sharing with friends and family.
Freezing
To freeze, place the cooled cookies in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months without loss of flavor, so you can make a batch ahead and savor fall whenever you like.
Reheating
When ready to enjoy, simply thaw the cookies at room temperature or warm them briefly in a microwave for 10 to 15 seconds to bring back that just-baked softness. Avoid overheating to keep the glaze intact and the texture tender.
FAQs
Can I use fresh pumpkin puree instead of canned?
Absolutely! If you prefer fresh pumpkin puree, just make sure it’s well cooked and thickened before using it in the recipe to avoid adding too much moisture to your dough.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. However, you can experiment with a gluten-free flour blend, but results may vary in texture and spread.
How can I toast the pecans?
Simply place chopped pecans on a dry baking sheet and toast in the preheated oven for about 5 to 7 minutes, stirring once, until fragrant and lightly browned. Keep a close eye to avoid burning.
Can I make these cookies vegan?
To make a vegan version, substitute the butter with a plant-based alternative and replace the egg with a flax or chia egg. The flavor will remain delicious, though texture might differ slightly.
What makes maple syrup better than other sweeteners for this glaze?
Pure maple syrup adds a unique, rich depth of flavor that complements the pumpkin and spices perfectly, unlike plain sugar syrups, which don’t have that characteristic, warm maple aroma.
Final Thoughts
There’s nothing quite as comforting as homemade cookies infused with the true flavors of fall, and this Maple Pecan Pumpkin Cookies Recipe delivers that and so much more. It’s an easy, rewarding bake that will fill your kitchen with cozy aromas and have everyone asking for the recipe. Go ahead, dive in, and make these scrumptious cookies part of your seasonal traditions!
Print
Maple Pecan Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Maple Pecan Pumpkin Cookies are soft, flavorful treats perfect for autumn. Featuring a spiced pumpkin dough studded with toasted pecans and topped with a sweet maple glaze, they combine classic fall flavors into a delightful cookie that’s easy to prepare and perfect for sharing.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup chopped pecans, toasted
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tsp milk (adjust for consistency)
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add Wet Ingredients: Beat in the canned pumpkin puree, egg, and vanilla extract until the mixture is smooth and well combined, ensuring the pumpkin flavor is evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to blend all the dry spices and flour evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough which can result in tougher cookies.
- Fold in Pecans: Gently fold in the toasted chopped pecans to distribute them evenly throughout the dough, adding crunch and flavor.
- Scoop Cookies: Using about 2 tablespoons per cookie, scoop portions of dough onto the prepared baking sheets, spacing them to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes until the edges are set but the centers remain soft, then transfer to a wire rack to cool completely.
- Prepare Glaze: While the cookies cool, mix the powdered sugar, pure maple syrup, pinch of salt, and 1 to 2 teaspoons of milk in a bowl until smooth and slightly runny to create the perfect drizzle consistency.
- Glaze Cookies: Drizzle the maple glaze over the cooled cookies using a spoon or piping bag for a sweet finishing touch to enhance the flavor and appearance.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant, stirring halfway through.
- Adjust milk in the glaze to get the desired drizzle consistency; less milk for thicker glaze, more for thinner.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a nuttier flavor, try using toasted walnuts in place of pecans.
- If you prefer a less sweet treat, reduce the powdered sugar in the glaze or omit it entirely.
