1. Can I make Maple Pecan Cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, like baking soda and spices, are gluten-free as well. If you are unsure, check the product labels for any hidden gluten.

2. How can I make these cookies less sweet?

If you prefer a less sweet cookie, you can reduce the amount of dark brown sugar by ¼ cup or use a lighter maple syrup that has less sweetness. You can also skip the optional cream cheese icing to keep the sweetness level more balanced.

3. Can I freeze the dough for later use?

Yes! You can freeze the cookie dough by scooping the dough onto a baking sheet and freezing it until firm. Once frozen, transfer the dough balls to an airtight container or zip-top bag. When ready to bake, simply place the frozen dough on a baking sheet and bake for an extra minute or two.

4. How should I store leftover Maple Pecan Cookies?

Store leftover Maple Pecan Cookies in an airtight container at room temperature for up to one week. For longer storage, place them in the freezer for up to 3 months. To keep them soft, place a slice of bread in the container with the cookies.

Maple Pecan Cookies: Easy Fall Recipe with 7 Ingredients

Name: Maple Pecan Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1 teaspoon baking soda; ¾ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ cup unsalted butter, room temperature; 1 cup dark brown sugar, packed; 1 large egg, room temperature; ½ cup pure maple syrup; 1½ cups chopped pecans; 1 tablespoon cream cheese (optional icing); 1 tablespoon unsalted butter (optional icing); 1 tablespoon milk (optional icing); ½ cup powdered sugar (optional icing)

Description

Maple Pecan Cookies are a delightful combination of rich maple syrup, crunchy pecans, and warm fall spices like cinnamon and nutmeg. These chewy cookies are easy to make and perfect for the autumn season, offering a comforting treat that’s simple yet full of flavor.

Ingredients

Scale

2½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1 large egg, room temperature
½ cup pure maple syrup
1½ cups chopped pecans
1 tablespoon cream cheese (optional icing)
1 tablespoon unsalted butter (optional icing)
1 tablespoon milk (optional icing)
½ cup powdered sugar (optional icing)

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the butter and brown sugar using a hand mixer or stand mixer. Mix until light and fluffy. Add the egg and maple syrup, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Stir in the chopped pecans. If you prefer smaller pieces, crush them before adding.
Use a large cookie scoop to drop dough onto the prepared baking sheet, spacing them about 3 inches apart.
Bake for 10-14 minutes, or until the edges are golden brown and the centers are slightly soft. Let them cool for 5-10 minutes on the baking sheet before transferring to a cooling rack.
Optional: To make the cream cheese icing, mix the cream cheese, butter, powdered sugar, and milk until smooth. Drizzle over the cooled cookies or dunk them in the icing.

Notes

Ensure the butter and egg are at room temperature for better mixing.
Do not overbake the cookies; remove them from the oven when the edges are golden, and the centers look slightly undercooked.
If you don’t have pecans, you can substitute with walnuts or almonds.
If you prefer a less sweet cookie, reduce the amount of brown sugar or skip the optional icing.
Cookies can be stored in an airtight container for up to one week.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 345 kcal
Sugar: 27g
Sodium: 219mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 46g
Fiber: 2g
Protein: 4g
Cholesterol: 34mg