Description
Indulge in the delightful flavors of fall with these Maple Pecan Pumpkin Cookies. Soft and fluffy, these cookies blend the warm spices of autumn with sweet maple syrup and crunchy pecans, creating an irresistible treat perfect for cozy gatherings or a quiet afternoon snack. The addition of maple icing elevates them to a whole new level of deliciousness. Easy to make and even easier to enjoy, these cookies are sure to become a favorite in your seasonal baking repertoire.
Ingredients
Scale
- 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
- 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
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, whisk together flour, baking powder, ground cloves, ground cinnamon, and salt.
- Cream together softened butter, white sugar, and dark brown sugar until light and fluffy.
- Add the egg, maple syrup, and blotted pumpkin puree; mix until well combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in half of the chopped pecans.
- Scoop dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Bake for 13–15 minutes until lightly golden around the edges.
- Cool on a wire rack before drizzling with maple icing made from powdered sugar and additional maple syrup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added flavor variations, try substituting pumpkin puree with sweet potato puree or adding chocolate chips. These cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.