Name: Maple Pecan Pumpkin Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 & ½ teaspoons baking powder; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon; ¼ teaspoon salt; ¼ cup chopped pecans; ½ cup unsalted butter, room temperature; ¼ cup white sugar; ¾ cup packed dark brown sugar; 1 large egg; 3 tablespoons maple syrup; ⅔ cup pumpkin puree, blotted; 1 cup powdered sugar; ¼ cup maple syrup; ½ teaspoon ground cloves; ½ teaspoon ground cinnamon; ¼ cup chopped pecans

Jump to Recipe

If autumn had a signature cookie, these Maple Pecan Pumpkin Cookies would surely be it. Infused with warm spices, crunchy pecans, velvety pumpkin, and a ribbon of maple icing, every bite feels like a cozy sweater on a crisp fall day. They’re the kind of treat that disappears quickly from the kitchen counter, perfect with coffee, tea, or as a showstopper at holiday gatherings. If you love baked goods that balance spice, sweetness, and texture, this recipe will become your new seasonal favorite.

Maple Pecan Pumpkin Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Maple Pecan Pumpkin Cookies serves a delicious purpose, coming together for a cookie that’s plush, aromatic, and full of character. Don’t be intimidated by the ingredient list; each piece is easy to find and helps create the irresistible flavor and texture that make these cookies special.

All purpose flour: This creates the perfect base, giving the cookies just the right amount of structure while keeping them soft.
Baking powder: Ensures every cookie puffs up with a tender crumb.
Ground cloves: A little goes a long way—this spice brings an unmistakable autumn warmth.
Ground cinnamon: Essential for that classic pumpkin spice flair and comforting aroma.
Salt: Just a touch wakes up all the other flavors beautifully.
Chopped pecans: Their toasty crunch is the perfect contrast to the cookie’s softness, both inside and on top.
Unsalted butter at room temperature: Creams up silky and smooth for melt-in-your-mouth texture—don’t shortcut this step!
White sugar: Gives structure and just the right amount of sweet bite.
Dark brown sugar: Adds moisture and a slightly molasses-y depth that plays perfectly with the spices and pumpkin.
Large egg: This binds the dough and adds richness, giving cookies a little lift.
Maple syrup: Twice in this recipe for double the cozy maple flavor—one in the dough, one in the icing.
Pumpkin puree, blotted: Use pure pumpkin (not pie filling), and blot it for thick, cake-like cookies that are never soggy.
Powdered sugar: The secret to a glossy, luscious maple icing.

How to Make Maple Pecan Pumpkin Cookies

Step 1: Prep and Preheat

Before you get started, preheat your oven to 325°F so it’s ready when your cookies are. Set the unsalted butter out to come to room temperature—it makes all the difference in creaming and overall texture. A little patience while your butter softens will lead to cookies with the perfect crumb.

Step 2: Organize Ingredients and Chop Pecans

Gather all of your ingredients and equipment for a smooth baking experience. Chop your pecans and divide them in half: one part will go into the cookie dough for nutty pops of flavor, and the other will be a delightful, toasty sprinkle on top of the maple icing.

Step 3: Whisk the Dry Ingredients

In a large bowl, combine the all purpose flour, baking powder, ground cloves, ground cinnamon, and salt. Whisk everything together thoroughly to make sure the spices are evenly distributed—this ensures every bite of your Maple Pecan Pumpkin Cookies is full of flavor.

Step 4: Cream the Butter and Sugars

Using an electric or stand mixer, cream together the room temperature butter, white sugar, and dark brown sugar. Mix on medium speed for 3–5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula every so often to keep everything well blended.

Step 5: Blot Pumpkin Puree

This little trick is a game-changer! Place your pumpkin puree in a paper towel-lined bowl, fold the paper over, and gently blot to remove excess moisture. This prevents soggy cookies and gives you a tender, cake-like result.

Step 6: Add Wet Ingredients

Add the large egg, maple syrup, and blotted pumpkin puree to the butter-sugar mix. Beat on medium-high for 2 minutes—this step helps everything become creamy and cohesive (and your kitchen will start to smell amazing!).

Step 7: Combine Wet and Dry Ingredients

Add the dry mix to the wet mixture in thirds, mixing on low speed until just combined after each addition. This helps avoid overmixing and keeps your Maple Pecan Pumpkin Cookies soft and tender.

Step 8: Fold in Pecans

Take half of your chopped pecans and gently fold them into the dough. Be careful not to overwork the dough at this stage: we want those pecans to stay crisp and the dough to remain fluffy.

Step 9: Scoop and Bake

Roll or scoop the dough into 2-tablespoon-sized balls, spacing them about 2 inches apart on a lined cookie sheet. Bake at 325°F for 13–15 minutes until the edges are set and the centers look soft. They’ll finish setting as they cool.

Step 10: Cool and Prepare Maple Icing

Transfer the warm cookies to a cooling rack set over a tray to catch any drips. For the maple icing, simply whisk together the powdered sugar, maple syrup, cinnamon, and ground cloves. It’s sweet, spicy, and glossy—truly the icing on the (cookie) cake!

Step 11: Ice and Garnish

Once the cookies have cooled, drizzle or spread the icing over each one. Work with two or three cookies at a time, as the icing sets quickly. Sprinkle each with your reserved chopped pecans before the icing dries for that perfect finish.

Step 12: Enjoy

Your Maple Pecan Pumpkin Cookies are ready to eat! They’re perfect warm or at room temperature, so gather your favorite people and dig in.

How to Serve Maple Pecan Pumpkin Cookies

Garnishes

The classic finish is a drizzle of maple icing topped with extra chopped pecans—simple, pretty, and oh-so-nutty. For a little sparkle, you can even dust a pinch of cinnamon or turbinado sugar over the top before the icing sets.

Side Dishes

These tender, flavorful Maple Pecan Pumpkin Cookies pair beautifully with coffee, chai, or a glass of cold milk. At holiday brunches, set them out alongside a fruit salad with pomegranate seeds or a board of sharp cheeses and dried fruits for a delightful flavor contrast.

Creative Ways to Present

For gift-giving, stack several cookies in cellophane wrap with a rustic ribbon. If you’re entertaining, arrange cookies on a pretty tiered stand or platter lined with autumn leaves. Want to go over the top? Make mini ice cream sandwiches with cinnamon or vanilla ice cream—your guests will rave about this dessert twist on Maple Pecan Pumpkin Cookies.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers, store your Maple Pecan Pumpkin Cookies in a tightly sealed container at room temperature for up to 3 days. The icing helps keep them soft, and the flavors continue to meld in the best way.

Freezing

These cookies freeze beautifully! Put cooled, un-iced cookies in a freezer-safe bag or container for up to 2 months. When ready to serve, thaw at room temp, then ice and top with pecans just before serving for maximum freshness and crunch.

Reheating

To enjoy warm cookies again, pop them (icing-free) in a 300°F oven for 5 minutes or give them a quick 10-second zap in the microwave. If they’re iced, room temperature is best so the glaze stays intact.

FAQs

Can I use store-bought pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree. Pumpkin pie filling has added sugar and spices, which can throw off the flavor and sweetness balance of your Maple Pecan Pumpkin Cookies.

What’s the best way to blot pumpkin puree?

Place your pumpkin puree onto a few layers of high-quality paper towel in a bowl. Fold the paper over the top and gently press to soak up excess liquid—don’t skip this step, as it keeps the cookies from getting too cakey or soggy.

Can I make these cookies gluten-free?

Absolutely! Just swap out the all purpose flour for a trusted gluten-free blend (ideally one with xanthan gum). The rest of the ingredients for Maple Pecan Pumpkin Cookies are naturally gluten-free.

Why did my cookies spread too much?

If your dough was too warm or you didn’t blot the pumpkin enough, the cookies may spread more than desired. Try chilling the dough for 30 minutes next time, and make sure to thoroughly blot the pumpkin puree.

Can I add chocolate chips or other mix-ins?

Go for it! White chocolate chips, dried cranberries, or even a sprinkle of sea salt on top would be delicious in Maple Pecan Pumpkin Cookies. Just be sure not to overdo it, so you keep the balance of flavors.

Final Thoughts

Baking up a batch of Maple Pecan Pumpkin Cookies is one of those little rituals that makes autumn extra special. Gather your ingredients, invite a friend to join, or simply treat yourself—you deserve the cozy, spiced goodness of these irresistible cookies. Happy baking!