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–+ servings

Maple Pecan Pumpkin Cookies

Delightful fall-inspired treats that combine the warm flavors of pumpkin, maple syrup, and crunchy pecans.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 cups all purpose flour Essential for the cookie base, providing structure and softness.
  • 1.5 teaspoons baking powder Helps the cookies rise and achieve that fluffy texture.
  • 1 teaspoon ground cloves Adds a warm, spicy flavor that complements pumpkin perfectly.
  • 1 teaspoon ground cinnamon A classic fall spice that enhances the cookie’s sweetness.
  • 0.25 teaspoon salt Balances the sweetness of the sugars in the recipe.
  • 0.25 cup chopped pecans Provides a crunchy contrast to the soft cookie texture.
  • 0.5 cup unsalted butter Creates a rich, creamy batter when creamed with sugar.
  • 0.25 cup white sugar Adds sweetness and helps with browning during baking.
  • 0.75 cup packed dark brown sugar Contributes moisture and a deeper caramel flavor.
  • 1 large egg Binds all ingredients together while adding richness.
  • 3 tablespoons maple syrup Infuses a lovely maple flavor throughout the cookies.
  • 0.67 cup pumpkin puree Keeps the dough moist without making it too wet.
  • 1 cup powdered sugar Used for making a sweet icing to drizzle over cookies.
  • 0.25 cup maple syrup Adds flavor to the icing while helping it stick to the cookies.
  • 0.5 teaspoon ground cloves Enhances the icing’s flavor profile with warmth and spice.
  • 0.5 teaspoon ground cinnamon Complements both pumpkin and maple nicely in the icing.
  • 0.25 cup chopped pecans For sprinkling on top of iced cookies for added crunch.

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Take out your unsalted butter from the refrigerator to come to room temperature for about 20-30 minutes. Gather all your other ingredients and equipment.
  3. In a mixing bowl, combine flour, baking powder, ground cloves, ground cinnamon, and salt. Whisk until well mixed.
  4. Cream together unsalted butter, white sugar, and dark brown sugar until light and fluffy.
  5. Add egg, maple syrup, and pumpkin puree into the creamed mixture. Mix until well combined.
  6. Gradually add dry ingredients to wet ingredients while mixing on low speed until just combined. Fold in chopped pecans and scoop onto a cookie sheet. Bake for 13-15 minutes until lightly golden.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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