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Maple pecan pumpkin cookies.
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4.54 from 15 votes

Maple Pecan Pumpkin Cookies

Yield: 20 cookies
These soft, fluffy cookies with pumpkin, maple and a pecan crunch will melt in your mouth. Perfect for a cool fall day!
Prep Time30 minutes
Cook Time30 minutes
Cooling/Icing20 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Fall Baking, Fall Dessert, Fluffy, Iced, Soft
Servings: 20
Author: Stacey Adams

Ingredients

Cookie Dough

  • 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 at room temperature
  • ¼ cup white sugar
  • ¾ cup packed dark brown sugar
  • 1 large egg
  • 3 tablespoons maple syrup
  • cup pumpkin puree, blotted

Maple Icing & Toppings

  • 1 cup powdered sugar
  • ¼ cup maple syrup
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped pecans

Instructions

  • Preheat oven to 325°F.
  • Take unsalted butter out of the refrigerator so that it can begin to come to room temperature. It will need to sit out of the refrigerator for 20-30 minutes. Room temperature butter will still be firm and cool, but will give a little when you press on it with your finger tip.
  • While you wait for your butter to come to room temperature, gather up all of your ingredients and equipment.
  • In a mixing bowl, combine flour, baking powder, cloves, cinnamon and salt. Whisk well to combine.
  • Chop pecans and divide them in half (half will be folded into cookie dough and half will be sprinkled on top of the cookies once they've been iced).
  • Cream butter and sugars together with an electric or stand mixer. Mix on medium speed for 3-5 minutes. Stop mixing occasionally and use a rubber spatula to scrape butter and sugar from the sides of your bowl so that all ingredients are incorporated.
  • Blot your pumpkin puree. Place high quality paper towels in a small bowl and place pumpkin puree into the paper towels. Fold the edges of the paper towels over the puree to soak up excess moisture.
  • Add egg, maple syrup and blotted pumpkin puree to creamed butter and sugar. Mix on medium/high speed for 2 minutes.
  • Add a third of dry ingredients to wet ingredients and mix on low speed. Repeat until all wet and dry ingredients have been combined.
  • Add half of your chopped pecans and fold them into the cookie dough.
  • Use a cookie scoop or round measuring spoon to create 2 tablespoon balls of cookie dough. (Use either a 2 tablespoon cookie scoop or heap dough into 1 tablespoon round measuring spoon to create approximately a 2 tablespoon ball). Space cookies about 2 inches apart on a large cookie sheet.
  • Bake for 13-15 minutes at 325°F.
  • Place baked cookies on a cooling rack with a cookie sheet under it.
  • While cookies cool, make your maple icing. Combine powdered sugar, maple syrup, cinnamon and cloves. Whisk ingredients together.
  • Once cookies have cooled, drizzle them with maple icing and sprinkle them with remaining chopped pecans. The icing will begin to dry quickly, so I recommend icing 2-3 cookies at a time and then sprinkling them with pecans so they stick to the icing.
  • Enjoy!