Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use homemade pumpkin puree when making Maple Pecan Pumpkin Cookies. However, fresh pumpkin often contains more water than canned pumpkin, so it is important to remove excess moisture before adding it to the cookie dough. Too much liquid can make the cookies dense or affect their texture.

How should I store Maple Pecan Pumpkin Cookies?

Store Maple Pecan Pumpkin Cookies in an airtight container at room temperature for up to several days. If you want them to last longer, place them in the refrigerator or freeze them in a sealed container. Let refrigerated or frozen cookies come to room temperature before serving to enjoy their soft texture.

Can I make these pumpkin cookies without pecans?

Yes, pecans can be replaced or removed based on your preference. Walnuts are a great alternative because they provide a similar nutty crunch. You can also leave out the nuts completely for a softer pumpkin spice cookie that is still full of maple flavor.

Easy Maple Pecan Pumpkin Cookies

Name: Maple Pecan Pumpkin Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour: provides structure for soft cookies; 1 teaspoon baking powder: helps the cookies rise and stay fluffy; 1 teaspoon ground cinnamon: adds classic pumpkin spice flavor; 1/4 teaspoon ground cloves: provides warm aromatic spice; 1/2 teaspoon salt: balances sweetness and enhances flavor; 1/2 cup unsalted butter, softened: creates a rich and tender cookie texture; 1/2 cup white sugar: adds sweetness and helps create the cookie structure; 1/2 cup dark brown sugar: adds moisture and caramel-like flavor; 1 large egg: binds ingredients together; 1/2 cup maple syrup: adds natural sweetness and maple flavor; 1 cup pumpkin puree: creates moisture and pumpkin flavor; 1 cup chopped pecans: adds crunch and nutty flavor; 1 cup powdered sugar: creates the smooth maple icing; 2 tablespoons maple syrup: used for the icing; 1/4 teaspoon cinnamon: enhances the icing flavor; Pinch of ground cloves: adds extra warmth to the glaze

Description

Soft and delicious Maple Pecan Pumpkin Cookies made with pumpkin puree, warm fall spices, pure maple syrup, and crunchy pecans. These easy homemade cookies are topped with a sweet maple icing and are perfect for Thanksgiving, holiday baking, or a cozy autumn dessert.

Ingredients

Scale

2 cups all-purpose flour: provides structure for soft cookies
1 teaspoon baking powder: helps the cookies rise and stay fluffy
1 teaspoon ground cinnamon: adds classic pumpkin spice flavor
1/4 teaspoon ground cloves: provides warm aromatic spice
1/2 teaspoon salt: balances sweetness and enhances flavor
1/2 cup unsalted butter, softened: creates a rich and tender cookie texture
1/2 cup white sugar: adds sweetness and helps create the cookie structure
1/2 cup dark brown sugar: adds moisture and caramel-like flavor
1 large egg: binds ingredients together
1/2 cup maple syrup: adds natural sweetness and maple flavor
1 cup pumpkin puree: creates moisture and pumpkin flavor
1 cup chopped pecans: adds crunch and nutty flavor
1 cup powdered sugar: creates the smooth maple icing
2 tablespoons maple syrup: used for the icing
1/4 teaspoon cinnamon: enhances the icing flavor
Pinch of ground cloves: adds extra warmth to the glaze

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Instructions

Preheat the oven to 325°F and prepare baking sheets with parchment paper.
Whisk together flour, baking powder, cinnamon, cloves, and salt in a medium bowl until evenly combined.
Chop the pecans and set aside a portion for topping the finished cookies.
Cream softened butter with white sugar and dark brown sugar until smooth and fluffy.
Add the egg, maple syrup, and pumpkin puree to the butter mixture and mix until fully combined.
Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing the dough.
Fold chopped pecans into the cookie dough until evenly distributed.
Scoop dough onto the prepared baking sheet, leaving space between cookies.
Bake for 13 to 15 minutes, or until the centers are set and the edges are lightly firm.
Allow cookies to cool completely before preparing the icing.
Whisk powdered sugar, maple syrup, cinnamon, and cloves together until smooth.
Drizzle maple icing over cooled cookies and sprinkle with remaining pecans before serving.

Notes

Blot pumpkin puree with paper towels before adding it to reduce excess moisture and prevent overly soft cookies.
Use pure maple syrup for the best maple flavor.
Do not overmix the dough after adding flour to keep cookies tender.
Store cookies in an airtight container at room temperature for several days.
Cookies can be frozen and thawed when needed.
Pecans can be replaced with walnuts or omitted for a nut-free version.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 12g
Sodium: 90mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg